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The Montague's Basic Scone Recipe |
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Ingredients 225g self rising flour 30g castor sugar (you may need to substitute superfine sugar) pinch of salt 30g frozen butter, cut into small dice 140ml - 150ml cold milk Glaze: 1 beaten egg a little milk |
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| Method Pre-heat the oven to 220 degrees Celsius/ 450 degrees Fahrenheit. Put the flour, sugar, salt in a processor and mix. Add the butter and work again until the mixture resembles fine bread crumbs. Add the milk in a thin stream through the feeder tube, stopping as soon as the dough forms a ball. It should be moist but not sticking to the sides. If it is too dry, simply add some more milk; if too wet, add a little more flour. Turn out onto a heavily floured surface, form into a ball and than gently press into a 2 cm thick round. Cut out and brush with the glaze. Bake for 12 - 14 minutes and cool slightly on a rack. Serve with butter, clotted cream and a selection of preserves.
Husband and wife team Paris Permenter and John Bigley have authored over 20 guidebooks and also edit the FREE Lovetripper.com , a romantic travel magazine featuring worldwide destinations. Copyright 2000 Paris Permenter and John Bigley
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