shortcake scones recipe
8 oz self raising flour
3 oz butter
1 oz castor sugar
1 egg
4 tablesp milk
FILLING
1/4 pint double cream with sugar in
hulled strawberries
BUT I use h/made strawberry jam on buttered scones OR jam/ whipped cream!
METHOD
sift flour/rub in butter, beat egg with milk then add sugar------mix the lot to a soft BUT not sticky dough, knead thenroll 1/2 inch thick ,cut out into rounds 3 1/2 inch[ I use crinkly cutter]
put on greased baking tray, brush with little milk, bake 425 F 10-12 mins -I have an aga which is quite fierce so I watch from 9 mins onwards.
cool on wire----then split for filling just before serving.dust with icing sugar.
These scones are sweeter and softer than normal ones AND don't contain tartar/bi-carb so no horrid after taste.
hope you enjoy!