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English scones

Source of Recipe

kazibeth
I only have the English weights, but as you can see, the ratio of Flour to Butter to Sugar is 16 to 4 to 2, with enough milk to bind it to a soft dough.

MAKES ABOUT 10 SCONES

1 lb self raising flour
4 ozs butter
2 ozs white sugar
1/2 pint milk

Rub butter into flour, incorporating as much air as possible. Add sugar and stir with a knife to mix in. Add milk and again stir with a knife until ball of dough forms. Knead gently on floured board and roll out to about 3/4 inch. Cut into rings with biscuit cutter (about 3" round) and place on greased baking sheet. Brush tops with milk and sprinkle sugar on top to glaze. Cook in oven at 400 degrees for about 10 minutes until tops are brown. Watch the bottoms don't burn!

These are also very good with a couple of handfuls of sultanas added with the sugar (Fruit Scones). They are traditionally eaten whilst still warm, with strawberry jam and clotted cream (or whipped cream if you don't have clotted) piled on top.

I understand they do not keep well - mine never last long enough for me to find out!!!

but I think we used about 3 1/2 cups of flour, to a stick of butter, 1/2 cup of sugar and l cup of milk.