Friend Daisy just tactfully pointed out that I forgot to include the quantity of breadcrumbs in Mum’s previous recipe. It’s 3oz wholemeal, and I have now corrected the recipe. You see, this is why I was a mediocre (looking kindly upon it) legal secretary and Daisy was a so much more excellenter one…
[Warning: if English is not your first language and you are using this rather odd blog to practice reading English – please do not employ that last sentence in an essay or drop it into casual conversation. You want to write proper English like wot other people writ it.]
Daisy is a very fast typist, conscientious and with an eagle eye for errors. I am a very fast typist but an impatient, slip-sloppy one who tends to lose interest in what she has typed the minute she has typed it. (Heavy sigh!)
Anyway, scones. Hopefully I can get this right as Mum’s scones were one of her best things. I still remember that waft delicious hot-air aroma when she opened the oven door…
SCONES – Recipe dated 27th August 1990 (Mum: These are good!)
8oz (ounces) plain flour
2 tbsp (tablespoons) sugar
Pinch of salt
1 tsp (teaspoon) Bicarb (Bicarbonate of Soda)
2 tsp Cream of Tartar
(Goodness, can you even buy Cream of Tartar nowadays? Isn’t ‘Baking Powder’ a ready-made mixture of Bicarb and Cream of Tartar anyway?)
2oz margarine
5 tbsp milk
Method –
Sift flour & mix all dry ingredients together
Rub in margarine
Add milk & mix to a dough
Roll out to about 1″ (inch) thick & cut into rounds
Place a greased baking tray and brush over top with beaten egg or milk
Place in a pre-heated oven
Turn out onto a wire rack to cool
Servings: 8 scones
Small (?) oven: 220ºC – 10 – 15 minutes – middle shelf
Fan oven: 210ºC – 8 – 10 minutes
Variations
- 4 oz wholemeal flour instead of 4 oz plain flour
- 3 oz grated cheese & 1/2 tsp mustard. Omit sugar
- 3 oz mixed dried fruit
- 1 oz dates, chopped and 1oz walnuts, finely chopped
Mum: The above variations should be added before the addition of milk to the dough
I love scones and this recipe looks great! Would love to try the date variation
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Yes, it’s unusual isn’t it? 🙂
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What would one put on top — just butter, or usually some sort of preserves?
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I think it depends which variation of scone you have made. When Mum made cheese ones we would slice them through the middle and put butter in’ or just eat them as they were still hot from the oven. For sweet ones you could try jam, which I think you call preserves. I believed in remoter parts such as Devon and Cornwall they even eat them with thick cream and jam, and have a centuries old dispute as to which layer should go on top. 🙂
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It’s funny –I was going to mention my favorite red seedless raspberry jam (made by Trappists), but I thought you folks probably call it preserves, lol. Anyway, you’ve made me drool, now. Thanks a lot!
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Sounds good. I was just thinking, as I rescued a small spider from my breakfast cereal box – it may not be clear from the ingredients alone that the scones do rise quite a bit in the oven so there is scope for slicing them horizontally and putting stuff in the middle. 😋
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NOW yer talkin’!! lol
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