Scornes

1 rounded teaspoon baking powder
1 rounded teaspoon sugar
8oz plain flour, sieved, plus extra for flouring
pint semi-skimmed milk a pinch of salt

The main secret of good, light scones is to have all the ingredients and equipment nice and warm before you start. (Pop them briefly in the oven). Also the exact proportion of liquid to flour is impossible to give, as flour is notorious for never absorbing the same amount of liquid - that even goes for branded flours.

Preheat the oven to 425*. Warm all the ingredients slightly; the flour particularly lightly. Mix all the dry ingredients together and add the milk. Work in quickly to make a light, soft dough. Add more milk or flour if the mixture is too dry or too sloppy.

Tip the mixture on to a lightly floured surface and knock the edges gently to make an oblong shape. Do not pat the top or you will knock out the air. Cut the scone mixture into squares using the sharpest knife you have. (Do not use a blunt knife or cake cutters, as these will press and flatten the mixture.

Sprinkle the scones generously with flour and quickly arrange them on a preheated baking tray. Use a palette knife or slice to avoid handling the scones themselves. Bake undisturbed in the preheated oven for 15-20 minutes, according to how big you made them.

When the scones are baked, put them on a rack and, if you like soft scones, cover with a clean cloth. Leave uncovered, though for the hint of a crust. Pull open, rather than cut with a knife.


Some Variations:
The scone recipe above makes wonderfully light and airy scones, as they are made without fat.To make a better keeping scone, rub in 2-3oz butter to the dry ingredients before you add the milk.


Spiced Scones
Mix in teaspoon cinnamon and 1 teaspoon each of ground ginger and nutmeg to the basic mixture.

Orange and Vanilla Scones
Add the grated rind of 1 large orange and 1 teaspoon vanilla essence to the basic mixture.

Cocount Scones
Add 6 tablespoons toasted desiccated cocount to basic mixture.

Savoury Cheese Scones
Add 3-4oz finely grated cheddar cheese either all into the mixture or reserving some to sprinkle on top for a cheese crust.

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