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-> [Bakery, Beverages, Breads, Fruits, Nuts, Welsh, Western European] -> [Welsh batch scone Recipe] |
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Welsh batch scone
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| Artist: |
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| Categories: |
Bakery, Beverages, Breads, Fruits, Nuts, Welsh, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Self-rising flour | | 1/4
| tsp | Ground cinnamon | | 1/4
| tsp | Ground ginger | | 1/4
| tsp | Ground cloves | | 1/4
| tsp | Ground mace | | 1/4
| tsp | Ground coriander | | 1/2
| cup | Solid vegetable shortening | | | -cut in chunks | | 3/4
| cup | Superfine sugar | | 1/4
| cup | Raisins (plumped) | | 1/3
| cup | Pitted dates, quartered | | 1/4
| cup | Milk (about) | | 1
| | Egg yolk, beaten | | 1
| tbsp | Packed light brown sugar | | | Butter |
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Procedures:
| 1 | Rich and spicy, the scone is baked in one piece. | | 2 | Preheat oven to 400f (205c). | | 3 | Grease a large baking sheet; set aside. | | 4 | Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. | | 5 | With your fingers, rub in shortening until mixture is crumbly. | | 6 | Add sugar, raisins, and dates; mix well. | | 7 | Turn out onto baking sheet and pat with your hands to make an 8-inch round about ?inch thick. | | 8 | With a sharp knife, score top in 8 wedges. | | 9 | Brush with egg yolk and sprinkle with brown sugar. | | 10 | Bake about 20 minutes or until golden brown. | | 11 | Transfer to wire rack and cool about 5 minutes. | | 12 | Serve warm with butter |
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