ScarlettDrop Scones
June 7th 2006 03:44
Drop Scones
About Scones
A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. North Americans call it a “cookie”, and Canadians call it “biscuits” or “tea biscuits”. In the United States, there is a growing tendency to refer to sweet variations as “scones”. The scone is a basic component of the cream tea. A cream tea or Devonshire tea is tea taken with a combination of scones, clotted cream and jam.
INGREDIENTS
Makes 8 - 10
115 gm / 1 cup plain flour
5 ml / 1 teaspoon bicarbonate of soda (baking soda)
5 ml / 1 teaspoon cream of tartar
25 gm / 2 tablespoon butter, diced
1 egg, beaten
about 150 ml milk
1. Lightly grease a griddle or heavy-based frying pan, then preheat it.
2. Sift the flour, bicarbonate of soda (baking soda) and cream of tartar together, then rub in the butter until the mixture resembles breadcrumbs.
3. Make a well in the centre, then stir in the egg and sufficient milk to give a thick cream consistency.
4. Drop spoonfuls of the mixture, spaced slightly apart, on to the griddle or frying pan. Cook over a steady heat for 2 – 3 minutes, until bubbles rise to the surface and burst.
5. Turn the scones over and cook for a further 2 – 3 minutes, until golden underneath. Place the cooked scones in between the folds of a tea towel while cooking the remaining batter.
6. Serve warm, with butter and honey.
**From “Traditional British Cooking”. **
Tips:
Placing the cooked scones in a folded tea towel keeps them soft and moist.
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