Monday, 10 September 2007

Off topic accompaniment

... which I meant to post much closer to my jam experiments.

Here is the recipe for the best complementing creation to either redcurrant/strawberry or raspberry/greengage jam:

Marilyn's plain scone recipe (Thank you!)

8 oz self-raising flour
a pinch of salt
- mixed and well-sieved (to get plenty of air into the dough)
3 oz hard margarine (butter makes it too rich and less crumbly)
3 oz castor sugar
1 egg
a little milk

Preheat the oven to around 210C

Rub the margarine into the flour (don't knead the dough)
then add sugar and egg after each other
finally add milk (doesn't need much but enough to make it a soft dough)

This is enough to make 6-7 well-sized scones
I just shaped them individually without a cutter and floured them slightly on top

Bake them for 12-14 mins.

Then you should have something like this:

Needless to say: best still slightly warm, but also good toasted... either with butter and jam, or also with cream/creme fraiche and jam

... With all the worry of coping with imperial measures myself, I almost forgot to include this crucial info to all the metrics among you: 1 oz (ounce) is about 28 g :)

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