Charlottes Scones
Over a year ago
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Ingredients
- 450g self raising flour
- Pinch salt
- 170g lard or white vegetable fat
- 2 tbsp sugar
- 2 eggs
- ¼ pint milk
- 2 good handfuls sultanas
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Delicious slightly crumbly scones courtesy of my mother
Method
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1
1) rub lard in to flour and salt until mixture resembles breadcrumbs. Add sugar and sultanas then bind together with eggs and milk (you may not need all the liquid)
2) roll out dough to about 1-1 1/2 inch thick and cut out circles with pastry cutter.
3) bake on baking trays for 10 - 15 mins at 200 degrees Celsius.
Chef's Tips
You don't have to use sultanas if you don't want and you can add as many or as few as you like. Alternatively add currants or cherries.
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