5 oz All-purpose flour, or Soda
-bread flour, plus extra
1 ts Powdered sugar
1 oz Mixed dried fruit
5 fl Buttermilk
Makes 6 triangular scones.
Combine the flour, sugar and mixed dried fruit in a large mixing bowl.
Make a well in the centre and pour in almost all of the buttermilk. Stir to
form a firm dough; add the remaining buttermilk if necessary.
Turn out on to a lightly floured surface and knead very gently to a smooth
ball. Pat out to a circle about 20 cm in diameter and about 5 mm thick.
Cut into 6 triangles.
Gently heat a cast-iron griddle or heavy-bottomed frying pan and sprinkle
with a little flour; when this begins to turn a pale beige colour, the
temperature is correct for cooking. Set the scones on the pan and cook for
6-8 mins on each side until risen and pale golden in colour. Serve hot or
cold with butter and jam.
These scones can be made without the fruit, and with savoury items like
fried chopped bacon, ham or herbs added for variety.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by email@example.com
(angie c Valencia) on Mar 8, 1997.