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How To Make The Perfect Light as a Feather Scone

How To Make The Perfect Light as a Feather Scone
Thank you to Robbie for repeating the Rye Bread recipe for me, will get around to it soon!

I have been making scones/biscuits for more years than I wish to remember, but as my memory hasn't gone completely yet 52 years married past 5th June. Most people have enjoyed my Scones over the years, but my Husband of those 52 years' late mother was an excellent home cook (World War 11) and also ran the family business.... so as you can imagine I have a lot to live up to. Incidentally my dear old Mum couldn't boil an egg without it exploding. This Sunday morning decided to try a different approach and would you believe got a double thumbs up. I've tried many conversion tables to enable me to share it with my US bakers, what a minefield, did you know that our old Imperial Measurements are different from the ones used in the US. Does't help that mathematics were never my best subject, anyhow, the figures in the Ingredients marked with an * are the best I could come up with. Most serious bakers will already have their multi conversion charts readily available, so use this as a guide. If and when any of you do try this and make changes, let me know the outcome.

How To Make The Perfect Light as a Feather Scone - Approx 10 (depending on cutter)

8 ozs Self raising flour (225 Gram)
2 Teaspoons baking powder
scant 1 oz butter (20 Gram ) diced
scant 1 oz Vegetable fat (20 Gram) cut into dice, (trex, lard, even margarine is suitable) *
1 and a half ozs. Caster sugar 40 Gram)
1 Egg 1
4 fluid ozs. Milk (100 Mls)

Preheat oven to 220C.
In a food processor combine flour, baking powder and pulse to mix.
Add fat, sugar and once again pulse until you get a breadcrumb consistency.
In a bowl whisk together milk and egg, saving a little for brushing.
With the food Processor on low, pour into flour mixture and mix until it comes together in a loose dough.
Flour your hands and work surface liberally and pat the dough and roll using floured rolling pin lightly. (I found that my hands were ok and the rolling pin was untouched)
Flip onto the other side
Cut out small circles and place on baking tray.
Brush with remaining egg and pop into oven.
Bake for 10 minutes, this will vary according to your oven (mine took 15 mins, but my oven has seen better days.

Serve with cream (clotted preferably) and/or jam and enjoy!

(='.'=) Sylvia in Scotland

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