Распечатать
E-mail
Add a photoThis recipe came from her mother Catherine Gillies from Snizort on Skye - born 1879. Before that, I think it came from my great grandmother Flora Gillies, a Highland crofter's wife (orginally from Raasay).
Ингредиенты
- 8oz (225 g) self raising flour
- 1.5 oz (40g) caster sugar, pinch of salt
- 3 oz (75g) soft-ish butter or margarine - chopped into chunks
- 1 egg - beaten
- 3 or 4 tablspns of milk
- (Optional) 2 tablespoons yoghurt and reduce milk accordingly
- (Optional) a few drops of vanilla essence
- As for the milk, use whatever kind you have in the fridge. Granny would use milk she had allowed to go sour - and her scones were always so light and soft - but I haven't tried this. Buttermilk works well, if you can find it in the shops - otherwise ordinary milk mixed with plain yogurt - or just milk is fine too
Инструкции
- Turn the oven up to its highest setting , say, 220 C / 390 F (as long as it is hot!).
- Pre-heat a baking tray. (No grease or flour on tray yet.)
- Sift the flour and salt into a bowl. Most recipes say rub in the butter or margarine into the flour - but I hardy rub it. I start off using a knife - as it helps to keep the mixture cold. Chop up the butter as small as possible with the (not too sharp) knife and only at the end rub in the last little bits with finger-tips. The mixture should resemble breadcrumbs - don't worry about every last piece of butter - it is better not to over-handle the mixture.Then add the beaten egg and some of the milk - mix with the knife too at this point. Add vanilla essence at this point. Then add the rest of milk to get the mixture to bind - do not make the mixture too wet. It should come together in a softish ball. Obviously, if it's sloppy, you'll not be able to cut out your scones!
- Flatten the ball gently with your hands. I usually have the ball at least 1.5 inches thick. Remove the hot tray from oven and sprinkle with a little flour. Place scones on tray and bake for about 10 minutes, depending on the oven. I place the tray near the top of my oven.
- These scones are nicest eaten the same day. The next day they are okay, but after that, they are best toasted. They freeze very well though. Granny's scones were an exception though - it may have been the sour milk or the knife - I recall hers were soft and tasty even 2 or 3 days later. I have never quite managed to reproduce that texture - I think it might have been her cold hands! - as her pastry was excellent too!
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 355g | |
| Calories 1476 | |
| Calories from Fat 665 | 45% |
| Total Fat 75.22g | 94% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 12.66g | |
| Cholesterol 186mg | 62% |
| Sodium 3744mg | 156% |
| Potassium 356mg | 10% |
| Total Carbs 169.27g | 45% |
| Dietary Fiber 6.1g | 20% |
| Sugars 0.84g | 1% |
| Protein 28.1g | 45% |
.){kind=link}