Fresh scones, still warm from the oven, are part and parcel of the delicious teas of my childhood. No-one seems to make them nowadays, they buy terrible things in supermarkets tasting of bi-carb and studded with soggy fruits. They take but a moment, do try them. The savoury ones are perfect to eat with cocktails and you can make them in miniature.
Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a palette knife. Knead lightly on a floured board, then pat out into a round
Place on a greased and floured baking tray and brush with milk.
Sweet scones: Add
Fruit scones: Add
Savoury scones: Add
© 1996 Jennifer Paterson. All rights reserved.