Make The Perfect Light as a Feather
Thank you to Robbie for
repeating the Rye Bread recipe for me,
will get around to it soon!
have been making scones/biscuits for
more years than I wish to remember, but
as my memory hasn't gone completely yet
52 years married past 5th June. Most
people have enjoyed my Scones over the
years, but my Husband of those 52 years'
late mother was an excellent home cook
(World War 11) and also ran the family
business.... so as you can imagine I
have a lot to live up to. Incidentally
my dear old Mum couldn't boil an egg
without it exploding. This Sunday
morning decided to try a different
approach and would you believe got a
double thumbs up. I've tried many
conversion tables to enable me to share
it with my US bakers, what a minefield,
did you know that our old Imperial
Measurements are different from the ones
used in the US. Does't help that
mathematics were never my best subject,
anyhow, the figures in the Ingredients
marked with an * are the best I could
come up with. Most serious bakers will
already have their multi conversion
charts readily available, so use this as
a guide. If and when any of you do try
this and make changes, let me know the
How To Make The
Perfect Light as a Feather Scone -
Approx 10 (depending on cutter)
8 ozs Self raising flour
2 Teaspoons baking powder
scant 1 oz butter (20 Gram ) diced
scant 1 oz Vegetable fat (20 Gram)
cut into dice, (trex, lard, even
margarine is suitable) *
1 and a half
ozs. Caster sugar 40 Gram)
1 Egg 1
4 fluid ozs. Milk (100 Mls)
Preheat oven to 220C.
In a food processor combine flour,
baking powder and pulse to mix.
fat, sugar and once again pulse until
you get a breadcrumb consistency.
a bowl whisk together milk and egg,
saving a little for brushing.
the food Processor on low, pour into
flour mixture and mix until it comes
together in a loose dough.
your hands and work surface liberally
and pat the dough and roll using floured
rolling pin lightly. (I found that my
hands were ok and the rolling pin was
Flip onto the other side
Cut out small circles and place on
Brush with remaining
egg and pop into oven.
Bake for 10
minutes, this will vary according to
your oven (mine took 15 mins, but my
oven has seen better days.
with cream (clotted preferably) and/or
jam and enjoy!
Sylvia in Scotland