LadyJane wrote:
> Ahem....scones come in four varieties and ONLY four to the purists:
> Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
> you're Australian)
>
> Scones are like most bakery items - being loosely dough related - they
> don't tend to keep well. They are stunning warm, straight from the
> oven... with plain butter and jam (conserve), or cream (clotted, double
> or otherwise) and jam.
>
> Here's my tried & true recipe which uses lemonade instead of milk,
> which gives a much lighter texture.
>
> 2 cups self raising flour (250g)
> ½ tsp salt
> 2 generous Tbls softened butter
> 200-240ml lemonade (cold)
> additional flour for rolling
> 1 egg yolk and a little milk - beaten well
>
> Sift flour & salt several times.
> Rub butter into flour with fingertips.
> Make a well in the centre.
> Add lemonade and mix with a broad bladed knife until a moist dough is
> formed.
> Generously flour a board (or benchtop).
> Very, very gently knead the dough, just until it comes together.
> Pat (NOT ROLL!) with hands to about 2" thick.
> Using a metal cutter (around 1"-1½" diameter) cut out scones.
> Place close together (almost -if not - touching) on a lightly floured
> biscuit/cookie tray (no sides).
> Carefully brush the TOPS only (making sure not to drip down the sides
> or it will prevent scones from rising) with beaten egg/milk mixture.
> Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
> sound 'hollow'.
>
> If you aren't fussed on the idea of the extra sugar lemonade will
> bring, try using soda water... same result, less sugar.
>
> Below are some alternatives using basic ingredients (or modifying them)
> as above:
> Cheese scones: Add 60g grated tasty cheese + 2 pinches cayenne before
> adding lemonade.
>
> Fruit scones: ½ cup sultanas, 1 Tbls caster sugar, 1 egg. Add sultanas
> to flour butter mixture. Dissolve sugar in lemonade and add to beaten
> egg. Then add to dry ingredients.
>
> Pumpkin scones:½ cup mashed cold pumpkin; reduce lemonade to 80-100ml;
> 1/3 cup sugar, 1 egg.
> Beat butter & sugar to a cream. Add egg and beat well. Add mashed
> pumpkin. Add lemonade/flour alternately and mix with a knife to a moist
> dough. Proceed as for plain scones.
>
> I hate to think scones are going to end up designer items (like
> muffins) in flavours & varieties great and small... the thought of a
> blueberry/lemon scone fills me with pure horror! Experimental flavours
> are great for cakes or muffins... but scones are scones and shouldn't
> be messed with... or they turn into something else! IMHO
>
> LadyJane
> --
> "Never trust a skinny cook"

Yes, they dry/harden in about 2 days. If covered up, they go soggy.
Sultana! thanks, they are mmm...