BabyJane Hudson wrote:

> I've always wanted to try one. Are they any good? I saw a pic of one
> with English Clotted Cream and it sure look good and I imagine with go
> well with tea, which I am now drinking as opposed to coffee.
>
> Anyone have a good and simple recipe or are there good mixes available
> and if so, which are good and which should be avoided?
>

Sure. They are great. My mother and grandmother used to make them quite
often and I have done them a few times. I used the recipe from Joy of
Cooking.

"Dave Smith" > wrote in message
...
> BabyJane Hudson wrote:
>
> > I've always wanted to try one. Are they any good? I saw a pic of one
> > with English Clotted Cream and it sure look good and I imagine with go
> > well with tea, which I am now drinking as opposed to coffee.
> >
> > Anyone have a good and simple recipe or are there good mixes available
> > and if so, which are good and which should be avoided?
> >
>
> Sure. They are great. My mother and grandmother used to make them quite
> often and I have done them a few times. I used the recipe from Joy of
> Cooking.



This is my recipe for fruit scones but you may leave out the fruit*



Rich Fruit Scones



8oz SR flour

half teasp salt

1 ½ oz lard

1 tablesp sugar

2 tablesp currants or sultanas

1 egg. beaten (put aside one tablesp for tops)

Milk to make a soft dough



Mix the flour and salt in basin and rub the butter with the finger tips
until it looks like breadcrumbs. Mix in the sugar and the currants. Then
stir in with knife enough beaten egg and milk to make a soft dough.



Handle very gently. Pat out into a round about half an inch thick and cut
out shapes preferred



Place on greased baking sheet and brush over the tops with the beaten egg.
Bake in hot oven 425- 450 F about 10 minutes



You may use butter or hard margarine instead of lard



* Instead of fruit you may make them plain or with grated cheese