No, that's me! I have to make some for "Happy British Food Day" for my students (we're finishing reading Cue for Treason), and these are not something I excel at.
Any suggestions would be deeply, deeply appreciated!
Here's my Gran's-it is the only one that I've ever had turn out well enough to not want to tile the roof with them.
3 cups of flour mixed with 1/4 tsp salt and 4 tsp baking powder. Rub in 3/4 cup of shortening (butter does not work for me) until the bowl has what appears to be crumbs. Add 1 1/2 cups of milk and mix to JUST combine (for some reason my Gran always said no more than 12 stirs-oddly I've just read this in another recipe book so it must be a scottish thing).
Turn out onto a floured countertop and pat into a 1/2 inch layer and cut into the shapes you would like. You can eggwash for a shiny top if you would like. Cook in a hot oven (approx. 400 degrees) until they are browned on the top and bottom.
My Gran's rose so much all the time that they toppled over. I'm not there yet-perhaps when I make them almost every day for 50 years?
5 comments:
these probably aren't traditional enough for you, but they are delish (especially with the maple glaze)
http://strawberryswingandthings.blogspot.com/2010/10/recipe-share-chocolate-chip-pumpkin.html
I make these a lot and love them:
http://www.epicurious.com/recipes/food/views/Oatmeal-Currant-Scones-105754
Thanks guys. They both look really good! Maple glaze? YUM. Oatmeal currant? Excellent.
Everyone's favourite cottage-dweller, Hugh Fearnley-Whittingstall, has a recipe here:
http://www.guardian.co.uk/lifeandstyle/2006/oct/21/recipes.foodanddrink1?INTCMP=SRCH
Here's my Gran's-it is the only one that I've ever had turn out well enough to not want to tile the roof with them.
3 cups of flour mixed with 1/4 tsp salt and 4 tsp baking powder. Rub in 3/4 cup of shortening (butter does not work for me) until the bowl has what appears to be crumbs. Add 1 1/2 cups of milk and mix to JUST combine (for some reason my Gran always said no more than 12 stirs-oddly I've just read this in another recipe book so it must be a scottish thing).
Turn out onto a floured countertop and pat into a 1/2 inch layer and cut into the shapes you would like. You can eggwash for a shiny top if you would like. Cook in a hot oven (approx. 400 degrees) until they are browned on the top and bottom.
My Gran's rose so much all the time that they toppled over. I'm not there yet-perhaps when I make them almost every day for 50 years?
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