scones

rating:

These are the first and only scones I have ever made that rose - they were utterly gorgeous, and I'm sure it's down to the Trex, so I do urge you to try them. I use Trex for pastry now too - it gives a lovely texture.

We scoffed these scones with very thick double cream and fresh strawberries. Because scones should be very fresh, I froze half the dough, and will thaw and bake it on Sunday, so I'll let you know if the freezing process ruined them! (Later: it didn't).

This magically turns into a cheese scone recipe if you add 2-3oz of whatever cheese you fancy.

500g plain flour
1/2 tsp salt
2 tsp bicarbonate of soda
4.5 tsp cream of tartar
50g cold unsalted butter
25g Trex (or use another 25g of butter)
300ml milk
1 large beaten egg for egg-wash

6 1/2cm crickled edged round cutter
1 lightly greased baking tray

Preheat oven to gas 7.

Sift flour, salt, bicarb, and cream of tartar into a large bowl, and rub in the butter (and Trex if you're using it). Add the milk all at once, and mix together.

Turn it out onto a floured surface and knead into a dough - it will be quite wet at this stage, and get under your fingernails ... Roll it out to a depth of about 3cms, and cut out the scones with the cutter.

Place the scones on the baking tray, brush with the egg (I was lazy and used milk - it was fine), and bake for 10-12 minutes.

You should get 10-12 scones out of this.