Lilys Scones

How To Be a Domestic Goddess Nigella Lawson

 

 

3 1/3 C

all-purpose flour

1 t

salt

2 t

baking soda

4 1/2 t

cream of tartar

1/4 C

cold unsalted butter, diced

2 T

vegetable shortening, in teaspooned lumps

1 1/3 C

milk

1

large egg, beaten for egg-wash

 

2 1/2-inch crinkle-edged round cutter

1 baking pan, lightly greased

 

1.    Preheat the oven to 425 F. Sift the flour, salt, baking soda, and cream of tartar into a large bowl.  Rub in the fats till the mixture goes like damp sand. Add the milk all at once, mix briefly briefly being the operative word and then turn out onto a floured surface and knead lightly to form a dough.

 

2.    Roll out to about 1 to 1 1/4 inch thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking sheet very close together the idea is that they bulge and stick together on cooking then brush the tops with the egg wash. Put in the oven and cook for 10 minutes or until risen and golden.

 

3.    Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam, or, my favorite, Thunder and Lightening, which is clotted cream and molasses.

 

 

 

Notes:

 

      Makes 12.

 

      Add 3 ounces raisins or golden raisins for fruit scones, or, something Im keen on, use the same amount of dried sour cherries, with or without the finely grated zest of 1/2 an orange. To make cheese scones, add 3 ounces of sharp Cheddar, grated.