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Step 6All done!
After they're done (tops are brown), let them cool a bit on a wire rack covered with a teatowel. This lets the centres go from doughy to crumbly, although it is kinda hard waiting.
For the sweet ones, serve with clotted/whipped cream and jam. yum.
Other ideas....
For savory, add parmesan and a strong cheese instead of half the butter.
For current scones, add 30g (1oz) currents to the flour.
Enjoy!
For the sweet ones, serve with clotted/whipped cream and jam. yum.
Other ideas....
For savory, add parmesan and a strong cheese instead of half the butter.
For current scones, add 30g (1oz) currents to the flour.
Enjoy!
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May 14, 2011. 8:26 AMjoanna51
says:
I love making scones as they're great as a last minute treat and better eaten immediately anyway. Your recipe is really good. Thanks for sharing.
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Jan 17, 2008. 12:46 PMSkittle
says:
Interesting. I'd have beaten the egg into the milk before adding, then have used the left-over for glazing. The tip that speed from adding liquid to cooking is important has been duly noted :-) Thanks. (I'd spell it 'currant' not 'current' when discussing dried fruit)
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