Scones--so very economical. This is a never-fail recipe.
Make and share this Scones recipe from Food.com.
- Preheat oven to 200°C/400°F.
- Rub the flour, fat and sugar to breadcrumbs.
- Add the raisins and mix inches.
- Heat up the milk very slightly with some lemon juice to curdle it.
- With a knife make a well in the centre of the flour and add the liquid.
- keep stirring with the knife until all incorporated into a dough.
- Lay some flour on your board and tilt out the mixture.
- The key to scone making is not to work the dough too much.
- Not a correction but just wanted to add that they can be made savoury too, by leaving out most of the sugar and adding grated cheese to the scones and also some on top and also mixed herbs in the mixture -- good with soup.
- Just pat the dough to, I think about 1/2 inch.
- This amount of dough makes 11 medium scones.
- Don't flatten the dough too much.
- Then just lightly bring the bits together and cut out again.
- They should be slightly rustic.
- Lay them on a tray, not touching one another and egg wash.
- Bake centre oven for about 10/15 mins, really depends on your oven.
- The centre and bottoms should be cooked as well as the top.
- These are very good eaten warm but if left for a few days can be toasted.
Excellent scones, good enough to eat them as they were. They still did get the whole treatment, I mean I served them with dishes of preserves, cream and butter for an English tea afternoon.
I absolutely loved this recipe. I had a group over for bunko and made this recipe without trying it before. So I was making this with the hopes that it wouldn't flop.....everyone liked them. I used cinnamon covered raisins which I think added a little extra flavor to the scones. I didn't have to use butter, jelly, cream to make them taste better. They were wonderful on their own.
Forget the jam!!!! These are great all by themselves. I will admit, I am a girl from the deep south. I have got to get the feel for making these, but looks aside, these were wonderful. I will make these many times in the future, and hopefully learn how to make them look a little more like the scones I have seen on TV.