Sweet scones made with a proportion of rolled outs as well as wheat flour and part of the sugar replaced with golden syrup.
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
225 Gram Plain flour (8 oz)
1 Tablespoon Baking powder
1/2 Teaspoon Salt
50 Gram Butter (2 oz)
50 Gram Porridge oats, or jumbo oats (2 oz)
75 Gram Sugar (3 oz)
6-7 Tablespoon Milk
2 Tablespoon Golden syrup
15 Gram Butter (1/2 oz)
25 Gram Porridge oats, or jumbo oats (1 oz)
Preheat oven to 220 °C / 425 °F / Gas 7. Sift the flour, baking powder and salt into a large bowl. Cut the butter in pieces, then rub into the flour until the mixture resembles breadcrumbs. Stir in the oats and sugar and then the milk, to make a soft but not sticky dough.
Knead the dough lightly, then roll out to about 2.5 cm (1 inch) thick. Dip the cutter in flour before cutting out the dough. Knead and roll the trimmings, repeating until all the dough has been used. Place the dough on greased baking sheets.
Make the topping: gently heat the syrup and butter in a small pan. Remove from the heat and stir in the oats. Spoon a teaspoonful of the mixture on top of each scone and bake towards the top of the oven for 12 to 15 minutes. Serve with or without butter.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY