Cookery (19/10/12)

This week we are making Scones, here is the recipe;

Scones (makes about 8)

 8oz (225g) Self Raising flour

1 pinch of salt
1oz (25g) caster sugar
2oz (50g) margarine – block
2oz (50g) raisins
1 medium egg, beaten with milk to make ¼ pint (125ml)

1. Preheat the oven to 220 c / gas mark 7.
2. Line a baking tray with baking paper.
3. Mix the salt and flour into a mixing bowl and cut the margarine into cubes.
4. Using your fingertips lightly rub the margarine into the flour until the mixture looks like fine breadcrumbs. Don’t over rub.
5. Stir in the sugar and raisins.
6. With a round-blade knife, mix the egg and milk mix into the flour, leaving a little for brushing the tops. You should have a soft dough, moist but not too sticky.
7. Turn the dough onto a floured board or worktop and knead it very lightly. Do this by folding the dough from the outside to the centre, turning the dough until it is smooth and firm with no cracks.
8. Dust a rolling pin with a little flour and, on a floured surface, roll the dough firmly and evenly until it is about 1cm thick. Do not roll the dough thinner than this.
9. Take a pastry cutter (5cm) across, dip it in flour, and cut out scone shapes – you should get approx 8.
10. Bake the scones in the top of the over for about 10 minutes.
11. The scone should be soft inside, crisp and golden outside. Cool on a wire rack.

• A scone dough should be soft and spongy. Handle very lightly for best results.