Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 29

Try to find stoneground white flour for these scones; it will give them a lovely chewiness. A really heavy-based frying pan or flat griddle is essential if you cook them on the hob, otherwise they’ll burn.

The nicest way to eat pan scones is while they are still warm, halved and buttered.

Makes 8–10 scones

480g/1lb plain flour

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

2 teaspoons salt

90g/3oz beef dripping (see here) or butter (or 6 tablespoons

olive oil)

300ml/¹/₂ pint sour milk (see above), buttermilk or low-fat yoghurt

Sift all the dry ingredients into a bowl and rub in the fat. Make a well in the centre and stir in the milk, buttermilk or yoghurt to make a smooth dough.

With floured hands, quickly shape the dough into small rounds, 2cm/3/4 inch thick. Heat a heavy-based frying pan or a flat griddle and cook the scones for 4 minutes on each side, until golden and slightly puffed. Alternatively, bake them in an oven preheated to 230°C/450°F/Gas Mark 8 for 10 minutes.