Scones
From Sainsbury'sThese are wonderfully light and airy scones, and they are made without fat.
Serves: Makes 8
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Ingredients
1 rounded teaspoon baking powder
1 rounded teaspoon sugar
250g plain flour, sieved, plus extra for flouring
150ml semi-skimmed milk
Method
Preheat the oven to 220°C, fan 200°C, gas 7.
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 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.
Cook's tip: For Orange and vanilla scones, add the grated rind of 1 large orange and ½ -1 teaspoon vanilla essence to the basic mixture. For Spice scones, mix in a teaspoon cinnamon and half a teaspoon each of ground ginger and nutmeg to the basic mixture. For Coconut scones, add 6 tablespoons toasted dessicated cocount to basic mixture.
For Savoury cheese scones, add 75g-100g finely grated Cheddar cheese either all into the mixture or reserving some to sprinkle on top for a cheese crust.
