I thought I had blogged these already, given that they're my fave scone recipe, but apparently not. So here it is. Enjoy. And don't blame me when you get fat ;-)
For about 16 scones you need:
500g plain flour
2 tsp bicarb
4.5 tsp cream of tartar
125g cold butter, cut into lumps (or vegan marg)
300ml cold milk (or soya milk)
1 egg (for egg wash) (or more soya milk)
2 tsp vanilla sugar
Lob the flour and raising agents into a food processor along with the butter. Process till the butter is thoroughly mixed in. Then add the milk and keep the motor running till the dough comes together. Tip onto a floured surface and then roll out. The dough needs to be about 2 cms thick. Stamp into scones, re-rolling the dough till it's all used up. Place onto floured baking sheets, well spaced, and brush with the egg glaze. Sprinkle the sugar over the top. Bake for about 25 mins till risen and golden. Serve warm with lashings of clotted cream and strawberry jam, remembering to always ALWAYS put the cream on first and the jam on second ;-) I guess if you used soya marge and soya milk you could make these vegan. Instead of the egg wash use soya milk and serve with just jam or vegan cream cheese and jam.
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