Saturday, August 29, 2009

Cozy Up With Tea, Scones, and a Book

"Bread and water can so easily be toast and tea." (Anonomous)
Or in this case, scones and tea.

Basic British Scones

2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
1/8 cup white sugar
½ cup milk
2 tablespoons milk

Preheat oven to 425° F (220° C). Line a baking sheet with parchment paper.

Sift the flour, cream of tartar, baking soda and salt into a bowl.

Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to a ¾-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.

Bake at 425° F (220° C) for 10 minutes then cool on a wire rack. Serve with clotted cream and jam.

Makes approximately 12 servings.

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