Scones
Over a year ago
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Ingredients
- 2 0unces or 63grams unsalted butter
- 3 cups white flour
- Pinch salt
- 1 cup milk
- 2 teaspoons lemon juice
- 3 teaspoons baking powder
Accompaniment
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Description
Traditional fare, great for morning or afternoon tea, served with clotted cream and jam.
Method
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1
About an hour before baking, add lemon juice to milk and leave at room temperature.
Either process flour, baking powder and salt by pulsing in a food processor, or mix with finger tips until mix resembles breadcrumbs.
Add the milk, which by now looks a bit lumpy and curdled.
Mix to a dough and knead, ever so gently, on a lightly floured board, so that you have a rectangle about 4 cm or one and a half inches thick.
Cut into twelve even shapes ( you can also cut into rounds with a cutter), place onto a cold oven tray, brush tops with a little milk and
place in oven at 425 F or 200 C.
I place them quite low as I use a fan oven and it is rather hot.
Serve with butter and honey, whipped or clotted cream and jam and bask in the praise you'll receive.
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