The traditional scone , Scones with Dried Fruit are best served piping hot and spread with butter, jam and, if liked, cream.
1 teaspoon butter
8 oz. flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1½ oz. vegetable fat
2 oz. castor sugar
2 oz. raisins
2 tablespoons currants
1 large egg, beaten with
3 fl. oz. milk
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the teaspoon of butter, grease a large baking sheet and set aside.
Sift the flour, baking powder, soda and salt into a large mixing bowl. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and currants. Using a fork, mix in enough of the egg and milk mixture to form a soft dough. Knead the dough slightly.
Turn the dough out on to a lightly floured board and roll it out to approxi- vvmately J-inch thick. With a 2-inch pastry cutter, cut the dough into circles, rerolling any remaining dough and making more circles in the same way.
Place the dough circles, well spaced apart, on the prepared baking sheet. Place the baking sheet in the oven and bake for 10 to 15 minutes or until the scones have risen and are golden brown.
Remove the baking sheet from the oven. Transfer the scones to a warmed serving plate and serve at once, if they are to be eaten hot.