For previous post see here:
http://forestwoodfolkart.wordpress.com/2012/08/10/the-perfect-scone-at-last/Morning tea - a tradition
2 and 1/4 cups Self Raising Flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup full cream milk
3/4 cup cream
Cut dough with a knife
Roll out to 1″ high, no less cut out individual rounds, and brush top with a little milk.
Bake in Hot oven 210 degrees celsius for 15 minutes
That is it… simple and effective.
2 cups Self Raising flour or (2 cups plain flour and 2 tsp of baking powder)
1/2 teaspoon salt
1 ounce butter
1 cup Evaporated milk
Sift flour and rub in salt and butter. Add milk.
Pat out to 1/2 inch thickness and cut into shape. Brush top with milke an d
Bake in Hot oven 210 degrees celsius for 10- 12 minutes
1 cup mashed cooked pumpkin
1 tablespoon butter
pinch of salt
2 cups Self raising flour
Beat together the pumpking butter and sugar, Add the egg, salt and flour.
Then add enough milk, if needed to make a soft scone dough consistency.
Roll out and cut into rounds or keep as a whole loaf, marking it with a triangle cut on top to allow rising and the middle to cook through.
Brush with milk.
Bake in a hot oven 240 degrees celsius for 10 minutes if scone size (longer for the whole loaf – about 20 – 25 minutes)
I will ponder about the results from these recipes. Please share comments and or photos, if you so wish.