Ingredients:
| Makes 10 - 12 Scones | |||
| 16 | oz | Plain flour | |
| 2 | tsp | Cream of tartar | |
| 1 | tsp | Bicarbonate of soda | |
| 1 | tsp | Salt | |
| 4 | oz | Butter, cold | |
| 4 | oz | Sugar | |
| ½ | tsp | Nutmeg, freshly grated | |
| ½ | tsp | Lemon zest | |
| ½ | tsp | Orange zest | |
| 1 | tbsp | Orange juice or | |
| 1 | tsp | Vanilla extract | |
| 8 | fl oz | Fresh milk or 300ml soured cream |
Method:
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Preheat the oven to 200 C, 400 F, fan 180 C gas 6
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Sift the flour, cream of tartar, bicarbonate of soda, and salt into a large mixing bowl. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
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Add the sugar, nutmeg and citrus zest and mix together. Pour the orange juice or vanilla extract into the fresh milk, and stir in enough milk for a fairly soft, light dough.
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On a lightly floured surface, lightly roll out the dough to a 2cm (3/4 inch) thickness. Using a round cutter cut out the shapes and place on a greased baking tray.
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To ensure scones are light and rise well, avoid handling them too much when mixing and rolling.
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Bake for 12- 15 minutes, until light brown.
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Remove from the oven and leave to cool on a wire rack.
Serving Suggestions:
Serve warm with fruit preserve and mascarpone or simply on their own.
Why Not Try:
Replacing half of the white flour with wholemeal flour for a higher fibre option.
Adding fruits of your choice to the dry mix, between steps 1 and 2, (grated apple is delicious).
For a savoury version leave out the sugar and add 2 ozs of cheddar cheese and 1 tsp of dry mustard powder to the dry scone mix. Sprinkle a little cheese on top before baking.
