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Britain / Food / Cooking / Scone
How to make fruit scones
     
Sections:
Introduction
  Equipment
  Ingredients
  Instructions
  Links
   
Related pages:
Recipes
  Shortbread
Flapjack

Buy products connected with cooking:
Books (baking) ; Cookware



INTRODUCTION

Simple instructions for making fruit scones (plain scones can also be made in a similar way but without adding the sultanas, sugar and egg). In some parts of the UK the word "scone" rhymes with "con", in other parts it rhymes with "cone". A fruit scone is usually served either with butter, or with clotted cream and jam. It is usually eaten in the late afternoon, together with a cup of tea.

Scones, Muffins and Teatime Treats
Author: Family Circle
Publisher: Murdoch Books UK
Date: November 1997

Best Tea Places in England
Author: Tea Council
Publisher: Little Bookroom
Date: March 2003
Afternoon Tea
Author: Jane Pettigrew
Publisher: Unichrome Guides
Date: August 2004
   

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EQUIPMENT


- Scales (not essential)
- A sieve for removing lumps in the flour or sugar (not essential)
- A large bowl (for mixing the ingredients)
- An egg whisk for beating the egg (not essential: you can use a fork instead)
- A knife for cutting the lard / vegetable fat, and to cut the scone
- A rolling pin to roll out the mixture (not essential)
- A brush to apply some egg to the top of the scones before cooking (not essential)
- A shaper to cut round scones from the mixture (not essential)
- Greaseproof paper, on which to put the scones while cooking (not essential)
- A metal tray (at least 1cm deep) (for cooking in the oven)
- A gas or electric oven

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INGREDIENTS


The ingredients below are enough to make 6 scones (1 scone is usually enough for 1 person).


Flour (8 oz) & some salt

Sultanas (3 oz)

Vegetable fat or lard (1.5 oz)


Sugar (1 oz)

Egg

Milk

Ingredient
Imperial measure
Metric measure
Self-raising flour
8 ounces (8 oz)
225 grams
Salt
0.5 teaspoons
0.5 teaspoons
Sultanas
2 tablespoons (3 ounces; 3 oz)
2 tablespoons (75 grams)
Lard (or vegetable fat)
1.5 ounces (1.5 oz)
40 grams
Caster sugar
1 ounce (1 oz)
25 grams
Egg
One large
Milk
A small amount (enough to make the mixture sticky)
Butter
Butter to add when serving (not needed if you have jam and cream)
Clotted cream
Clotted cream (or whipped / thick cream) can be added instead of butter
Jam
Blackcurrant / strawberry / raspberry jam (optional if you add butter)

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INSTRUCTIONS



Add lard to the flour and salt

Mix with your hands

Add the sugar and sultanas


Take out an egg and the milk

Whisk the egg and add the milk

Pour most of it into the bowl


Mix ingredients with your hands ...

... until it has become firm

Make into a ball


Roll it flat (1.5cm thick); cut out shapes

Brush the remaining egg/milk mix on top

Put into pre-heated oven (400F/200C)


Bake for about 10 minutes

Remove from the oven and put on a tray to cool

A scone


A scone served with butter

A scone with jam and clotted cream

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LINKS


Other recipes: Britain/Food/Cooking
Teatime in Britain: Britain/Food/Teatime

Home page: Home

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