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