Sheila’s Cookbook Recipes by request- scones

We have been asked many times for our recipes through our facebook pages. Sheila has her own book of special recipes which uses over and over again. We have been collecting recipes for more than forty years and have a massive database, as well as a couple of thousand cookery books, from where we source our recipes.

In ‘Sheila’s Cookbook’, she keeps her favourites. She used it this morning to bake a batch of scones. We had them with our glass of wine for an afternoon snack before we start preparing our evening meal. We were going to have another barbecue, but the wind is rising again so we may have to abandon and use up another of her recipes which she baked alongside the scones – cheese and tomato quiche.

So, here we go. For all those who have asked for the recipes, here is page one of the book homemade scones. These are very rich, crusty on top but light and fluffy in the centre. I had mine with our home-made lemon curd, Sheila with strawberry jam.

Home Made Scones

Although most of us think that scones are Scottish — the Stone of Scone, for instance – the word apparently comes from the Dutch word Schaoonbroot, or ‘beautiful bread’. They have become one of the most popular afternoon and high tea small cakes, and form part of yet another British speciality, the cream tea. Straight from the oven, and still warm, scones are spread with home-made preserves and then topped with clotted cream. Wonderful!

MAKES 8-I0 SCONES

225 g (8 oz) self-raising flour
1 teaspoon baking powder
Pinch of salt
25 g (1 oz) caster sugar
50 g (2 oz) unsalted butter
150 ml (1/4 pint) milk
1 egg, beaten, or plain flour, for brushing or dusting

Pre-heat the oven to 220°C/425°F/Gas Mark 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the slightly softened butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 10-15 minutes before rolling.

Roll on a lightly floured work surface until 2 cm (3/4 in) thick. Using a 5 cm (2 in) pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.

Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm.

Note: An extra 50 g (2 oz) of butter can also be added to give a richer finish. 50 g (2 oz) of mixed sultanas and currants can be added for fruity scones. The sugar can be omitted for plain savoury scones. 50 g (2 oz) of grated Parmesan or Cheddar cheese can be added, with a good pinch of English mustard, for home-made cheese scones. Freshly chopped thyme can also be added to savoury scones. Once the scones have been cut, any trimmings can be worked together and re-cut until all of the mix has been used.

baking with Bill & Sheila

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