WebmasterPenny
<marquee behavior=alternate><img src=http://www.di
- Joined
- Dec 16, 1999
Ok, this is a recipe for Devon Scones (and also Cheese Scones) from the the UK. These are what, on a special occasion we Brits might eat at TeaTime 
Also, they are what you would have if you were to have a Devon/Cornish Cream Tea with Clotted Cream - mmmmmmm. I am told that you can get a Cream Tea at the GF, so at the first opportunity I will go there to try it - just to find out it is authentic you understand! 
The closest thing as far as I know that you guys have to Scones would be something along the lines of what you would call a biscuit. Normally they are sweet and can have fruit like Sultana's or Cherries, but there are also Savoury ones like Cheese. Cheese ones would be eaten as is, or maybe with a little butter. Sweet or fruit ones can also be eaten as is, with a little butter, with Jam (Jelly ) or with the fore-mentioned Cream Tea which would be Jam and Clotted Cream which is *very* thick cream (the consistency of Cream Cheese) which you would have to spread with a knife.
One other thing is...I know we have different measurements and names for things than you guys, so I hope y'all can figure how to convert things to Cups etc. because I don't have a clue!
<b>Devon Scones
Makes 12
60g (2oz) butter, plus extra for greasing
250g (8oz) self-raising Flour
2 tsp Baking Powder
30g (1oz) Caster Sugar
1 Egg
150ml (1/4 pint) milk plus extra for glazing
butter and jam (Jelly) to serve
2 inch pastry cutter </b>
1) Lightly Butter a large baking tray
2) Sift the flour and baking powder into a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
3) Break the egg into a measuring jug and make up to 150 ml (1/4 pint) with milk. Beat lightly to mix. Add to the bowl and mix to soft dough.
4) Lightly knead the dough until smooth. Roll out until 1cm (1/2 inch) thick, cut into rounds with the pastry cutter, and put on the baking tray. Brush with milk.
5) Bake in a preheated oven at 220C (425F, Gas 7) for about 20 minutes until risen and Golden. Cool on a wire rack. Serve on the day of making, if possible, with butter and jam (Jelly).
If you wanted to make fruit scones add 4oz of Sultana's or chopped glace cherries to the Devon Scone mixture before adding the egg and milk.
<b>Cheese Scones</b>
Omit the sugar and add 125g (4oz) grated mature Cheddar Cheese before mixing in the egg and milk. Brush with milk and sprinkle with finely grated cheese.
Hope some of you find this of interest and let me know if you try it, what you think
Penny!
Also, they are what you would have if you were to have a Devon/Cornish Cream Tea with Clotted Cream - mmmmmmm. I am told that you can get a Cream Tea at the GF, so at the first opportunity I will go there to try it - just to find out it is authentic you understand! The closest thing as far as I know that you guys have to Scones would be something along the lines of what you would call a biscuit. Normally they are sweet and can have fruit like Sultana's or Cherries, but there are also Savoury ones like Cheese. Cheese ones would be eaten as is, or maybe with a little butter. Sweet or fruit ones can also be eaten as is, with a little butter, with Jam (Jelly
) or with the fore-mentioned Cream Tea which would be Jam and Clotted Cream which is *very* thick cream (the consistency of Cream Cheese) which you would have to spread with a knife.One other thing is...I know we have different measurements and names for things than you guys, so I hope y'all can figure how to convert things to Cups etc. because I don't have a clue!
<b>Devon Scones
Makes 12
60g (2oz) butter, plus extra for greasing
250g (8oz) self-raising Flour
2 tsp Baking Powder
30g (1oz) Caster Sugar
1 Egg
150ml (1/4 pint) milk plus extra for glazing
butter and jam (Jelly) to serve
2 inch pastry cutter </b>
1) Lightly Butter a large baking tray
2) Sift the flour and baking powder into a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
3) Break the egg into a measuring jug and make up to 150 ml (1/4 pint) with milk. Beat lightly to mix. Add to the bowl and mix to soft dough.
4) Lightly knead the dough until smooth. Roll out until 1cm (1/2 inch) thick, cut into rounds with the pastry cutter, and put on the baking tray. Brush with milk.
5) Bake in a preheated oven at 220C (425F, Gas 7) for about 20 minutes until risen and Golden. Cool on a wire rack. Serve on the day of making, if possible, with butter and jam (Jelly).
If you wanted to make fruit scones add 4oz of Sultana's or chopped glace cherries to the Devon Scone mixture before adding the egg and milk.
<b>Cheese Scones</b>
Omit the sugar and add 125g (4oz) grated mature Cheddar Cheese before mixing in the egg and milk. Brush with milk and sprinkle with finely grated cheese.
Hope some of you find this of interest and let me know if you try it, what you think
Penny!
