Bridget asked for my recipe for these and others have remarked that they love scones ..this really is quick and easy and sugar free….so here it is.
Angie’s Scone /Biscuit recipe ….
(I think I have worked out all the conversions for those from other lands)
1 lb/450g / 3 3/4 cups self raising flour (the type you use for cakes)
1 level teaspoon bi-carb of soda
2 level teaspoons of cream of tarter
Pinch of salt
3oz/85g/ ¾ stick margarine or butter
About 300ml of milk ….plain/soured/or buttermilk
If you cant find bi-carb or cream of tarter exchange them both for 3 of baking powder …
Milk can be used straight from the carton …especially if its nearly out of date, as making scones was a way ‘off’ milk was used up in day gone by …. But souring it with 2tbs of lemon juice and leaving it to hopefully curdle ( which is what I do) or using buttermilk are better ( use white vinegar to create this if buttermilk is unavailable).
Mix the dry ingredients and rub in the fat until your mix is like fine breadcrumbs.
Pour in 250 ml of liquid (1 cup) and quickly mix …I use a round bladed knife.
Add the extra liquid if mix is too dry …it might even need extra straight from the carton …but the dough should soft and be a little too wet to roll.
Always work fast and with a light hand.
Turn half on to a well floured board and then flip it so that both sides are floured.
Pat out to about 1 ½ cm/just over ½ inch ….never much thinner as it wont rise properly ….can be up to 2.4cm./1” thick….(rises well but makes less.)
Either … work into a circle …lift onto a lightly greased baking sheet and cut into 8 pieces which can be left in the round on separated into triangles….I do the round when in a hurry.
Or …. Cut out circles …I like a 2”/5cm cutter.
Brush the top with milk if wanted …I don’t bother.
Then repeat with the rest of the mix..
Bake near the top of the oven 190C/375F/ gas 5 for about 15 mins for individual ones
Ovens are so different as are the thickness of your scones …check at 12 and gauge things.
Or …. 20-25 mins for the large.
If they take a lot longer, try a touch higher temperature next time.
The bottoms should be deep golden and sound hollow when tapped, like bread.
Allow to cool on a rack .
They are best on the day they are baked or the next… but are fine for another day and freeze well.
You can add any dried fruit to the mix for a sweeter scone ….no need to sweeten as they are great with butter and jam. The plain are great with anything and at any time of the day.
Using the basic recipe above ….
Reduce the fat by ½ oz/14g
Add 4oz/113g of grated strong mature cheddar
and 1oz/28g of fine grated parmesan or similar
Pinch of celery salt instead of ordinary salt.
Freshly ground black pepper to your taste …but it does need a little.
Brush the top with milk and grate a little cheese on top.
Sorry if this sounds long winded but I didn’t want to forget any thing …they really are so quick to make.
Good Luck …Have fun.
Take Care xx