Alex's Scone Recipe

I had this recipe up here  for a few years and I don't understand where its gone. Gremlins must have wanted it because its a really good scone recipe that was my great grand mother's on my fathers side, which has been passed down the family.


I am not one of those foolish people that refuses to share a recipe, to me that is a very immature thing to do. Unless it is a business such as a restaurant having a signature dish. That is understandable but home cooking, meh!


1 lb or 3 metric cups of SR flour
1 tsp ( level) Salt
3oz   80gms Margarine/ Butter
1 Egg
1 TBL Spoon Castor Sugar
1/2 pint or 1 1/4 cup of Milk


Pinch of Bicarbonate of Soda to help make the scones light and fluffy ( I tend to use a bit more than a pinch)


Method:

Beat egg in a cup and put aside a table spoon of the egg and a little milk to use in glazing.
Mix flour, sugar and salt together in a bowl then rub in the margarine or butter.   I USE OLIVE SPREAD and that works fine.


Add the beaten egg and the milk and mix into a dough. Roll out  to a thickness of 1/2 and inch
on a floured surface, to prevent the dough sticking to the surface. next use a scone cutter to cut the size you want. Then place the scones onto a greased tray and glaze the tops with the left over egg and milk mix. Bake in a very hot oven for around 10 mins. I use the electric oven at 220.  As 180 degrees does not help them rise properly.


Makes about 12 or 13 if you use the medium sized cutter. I don't even bother using the rolling pin these days if I am in a hurry , I just pat the dough with the palms of my hand.


You can add sultanas to the scones or use wholemeal flour if you like. If you want to make cheese scones, just omit the sugar. Then add 3 to 4 oz / 80 gms of tasty  or Cheddar cheese.

Scones freeze well and can be toasted too, under the grill. If defrosting either leave them to defrost at room temp or microwave them for  about 20 seconds.  I find the microwave alters the taste of food so, I don't use it too often.


I hope everyone enjoys these lovely scones. share the recipe far and wide that's what its there for.

Update, Just checking my stats and it is lovely to see the scone recipe is very popular. It is nice to go the full bit and get out the  nice table cloths and fine bone china.


There is nothing I love more that going all out with the linen napkins, and the full china service, right down to the little miniature serving spoons for the cream and jam.

Yorkshire Pudding

1 cup or 250ml Plain flour (I also use SR Flour)
pinch of Salt
1 Egg
1 1/4 cup of Milk

(Melted dripping,oil or Butter  for putting into cooking tray.

Add flour to a large bowl, Make well in the centre, add egg &1/3 milk, use electric mixer to stir Add more milk as you need.Mix until all mixture is smooth. Allow to sit for a few mins.pour mixture into a jug so that it is easy to pour into a muffin tray. Make sure that the muffin tray is well oiled so that the Puddings don't stick.

Place Muffin tray on the top shelf of the oven to pre heat for 2 or 3 mins., at 220C or 425F.
Next remove from oven and pour in batter, fill to 2/3 full place in oven to cook for 15 to 20 mins.Serve immediately with stew or what ever roast & vege that you are cooking.

Potato Scone Recipe

This is my mother's recipe. In Scotland we call it Potato Scones, the Irish call it Potato bread. Either way it's yum.

450gms or 1lb Mashed Potato (Instant is ok too)
80gms or 3oz Plain Flour
10gm or 1oz margarine/butter
1/2 tspn Salt

Add the marg/butter & salt to the potatoes, then work into flour. Turn out on to a floured surface, divide into 4 eaual portions. Roll each portion out very thinly into a circle, prick with a fork and divide into 4. Bake on a well heated frying pan for about 5 mins, turning when cooked. Cool in  a paper towel  or a cool plate.

Great with a good fried breakfast. I love this hot with salt. Traditional Scottish or Irish breakfasts include fried egg, bacon or sausages, potato scones/bread, fries tomatoes, and black pudding.

Lol, out of that I would only eat tomatoes and potato scones.  Black pudding is congealed blood with spices, how disgusting is that.

Fetta Cheese and Sundried Tomato Dampers

I  just have to share this yummy recipe with everyone. I just baked them for breakfast and I thought, that I should put it on the blog to share.


 teaspoons of Olive oil
1  medium (150gms) brown onion
2 cups of self raising flour
3/4 cup (150gms)  of  Fetta cheese, crumbled
1 tablespoon of chopped fresh Basil leaves
1 tablespoon of fresh Oregano
1/2 cup (75gms) of drained chopped sun-dried Tomatoes in oil
1 cup of milk, approx

Method:

Heat oil in small sauce pan; cook onion stirring until soft; allow to cool.
Place flour in large bowl, add onion mixture, 2/3rds of cheese, herbs and tomato. Stir in enough milk to mix to a sort sticky dough. Turn dough on to floured surface, knead until mixture is smooth. Divide dough in to  6 pieces, shape into rounds. Mark 1 cm deep wedges in dampers, place on oiled oven trays; sprinkle with remaining cheese. Bake in moderately hot oven for about 15 mins.

Note: I use the all in one method and pour the mix in to Patty cake/ cup cake cases. So do what ever is best for you.