Basic Scones Recipe

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   In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook.

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   It is an honest-to-goodness British

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   Fruit scones are my favorite, so I'll write the recipe for them first.

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   Because this is a British cookbook, the measurements may look a little different than you're used to.

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   In these recipes, I assume which caster sugar is roughly equivalent to the American granulated sugar.

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   Finally, we have Basic Scones.

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   Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and salt into a bowl.

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   Rub in the butter till the mix resembles fine breadcrumbs.

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   Stir in the sugar and sufficient lowfat milk to mix to a soft dough.

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    Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.

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    Cut into 2-inch rounds and place on a floured baking sheet.

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    Brush with lowfat milk to glaze.

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    Bake for 10 min then cold on a wire rack.

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    Serve with butter or possibly cream, and jam.

No additional tips available.