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NORFOLK SCONE




Source of Recipe


the web


List of Ingredients




1lb Self-raising flour
Large pinch of salt
4ozs Butter
3 Eggs
¼ Pint of milk
Filling: loz Butter 4oz Currants ¾ Teaspoon of mixed spices. 4ozs
Demerara sugar

Recipe



Make scone mixture by sifting together flour and salt, then rubbing in
the 4oz of butter until mixture is like fine bread crumbs.
Lightly beat the eggs and milk and add to the mixture. Add a little more
milk if needed, to make soft but kneadable dough.
Turn out onto a floured board and knead until any cracks disappear.


Divide into two and roll out each half to an 8" round. Place one round
of dough on a lightly greased bakingsheet and spread the top with the
softened butter.
Mix currants with mixed spices and 3ozs of demerara sugar and sprlnk!e
over the butter. Cover with second round of dough. Score top into eight
wedges and sprinkle with the rest of the sugar.


Bake at 400ºF, 200ºC, gas mark 6, for 45- 50 minutes until cooked
through. Leave to cool on wire rack. Cut into wedges and serve warm or
cold