[scone recipe]

On Sunday I borrowed Miss Jackie's cookbook containing her amazing scone recipe. "Confident Cooking Muffins, Scones, & Coffee Cakes" Today I made them! They turned out really well. I suggest some tea, butter and marmalade to go along with them

 

Basic Scones

Makes 16 scones.

2 cups self rising flour

2 tablespoons butter or margarine, cut into small pieces

½ cup milk

½ cup water

1. Preheat oven to 425. Place flour iin a large bowl. Cut in butter or margarine with your fingers or a pastry blender till the mixture resembles fine crumbs. 

2.      Stir together milk and water. Make a well in the center of the flour mixture. Add liquid, saving a tablespoon to brush on the tops of the scones. Stir with a table knife or spoon till a soft dough forms. (Do not over mix; this toughens the scones) 

3.      Turn dough out onto a floured surface. Knead gently ten to twelve times. Pat or roll dough into a 7 ½ inch circle about ¼ inch thick. 

4.      Cut dough into rounds using a floured 2 inch biscuit cutter or cut into wedges using a floured knife.  Place dough on a greased baking sheet. Brush tops with reserved milk mixture. 

5.   Bake for ten to twelve minutes or till light brown and scones sound hollow when tapped. Cool slightly on a wire rack. Serve warm with jam and cream. 

Hints: It is important for the oven to be preheated to the correct temperature.

Handle scones with great care and a very light hand. If you are heavy handed and mix or knead the dough too much, your scones will turn out very tough.

Add some sugar to insure your scones do not taste too floury.

And, a photo of the horses in the snow this morning: