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    Posted April 20, 2011 by
    Kandy, Sri Lanka
    This iReport is part of an assignment:
    Royal scone smackdown

    More from sunethra

    Afternoon Tea Scones


    CNN PRODUCER NOTE     sunethra made these scones as part of a British feast to celebrate Kate and William's wedding. She said she 'can't say exactly what it is that makes me go bonkers' on the royals, but her mother had a big influence on her. 'She loved them and had so many paper cuttings and magazines that featured the royal family, and she told me about them.'
    - dsashin, CNN iReport producer

    This receipe is from my Mum's old and tattered cookery book which she used over the years, not sure what the name of the book is as the book is covered with flour, vanilla, and flour !! Mum's style.


    This is the receipe from the book


    Take 40z of flour

    1 oz. of butter,

    1 tablespoonful of castor sugar,

    1/2 teaspoonful of cream of tarter,

    1/4 teaspoonful of bicarbonate of soda,

    1 egg and a little cold water.  (The egg may be omited)

    I used a little milk to mix the dough, did not use an egg.


    Cut the butter into pieces and mix lightly into the flour and add the remaining dry ingredients.  Beat and stir in the egg, adding cold water or the milk to make a little dough.  Roll out about 1/2 inch, or thin, and cut into small rounds, with a cutter or glass and bake for about 10 minutes on a greased baking pan in an over of 250F or more, (mine is only up to 250F.


    After the scones are baked to a golden brown you can take them out and cool on a rack - serve with Rasberry jam topped with cream. My mother used to put currents and bake them.


    I put the jam on top of the scone and topped it with cream, used a small tin of Nestles Cream, beat it till it was stiff and put into the fridge and then put dollops on top of the rasberry jam.

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