|  |  | |  | | In England, where Paddington lives, scones are traditionally eaten at teatime. If you are lucky enough to visit Devon or Cornwall you would eat them split in half, spread them with jam and a generous dollop of clotted cream on the top. When Mrs. Bird makes them for the Brown family she whips up some double (heavy) cream and uses that instead. And, of course, Paddington's favourite way to eat them is spread with plenty of marmalade!
Ingredients
225g or 8 oz self-raising flour
2.5 ml or 1/2 teaspoon salt
5 ml or 1 teaspoon sugar
25g or 1 oz butter
7.5 ml or 3 fl oz milk
30 ml or 2 tablespoons water
Method
Sift the flour and salt into a bowl, then stir in the sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Pour in the liquid and beat until a soft dough is formed. Knead gently for 3 minutes. Pat the dough out until it is about 2 cm or 3/4 inch thick, then cut into 5 cm or 2 inch circles with a pastry cutter. Transfer the circles to a well-greased baking sheet and lightly brush the tops with a little milk or beaten egg. Put into the oven preheated to very hot (230°C or 450°F or Gas Mark 8) and bake for 10 to 15 minutes, or until golden brown.
Makes about 12 scones
|
| |
|
Scones
