Photogen

By Photogen

Rediscovering baking

Without the lockdown I doubt I'd be baking scones on a Thursday morning. Here is the  recipe I used by Head Chef Bill at Ross Priory. Only change was that I substituted almond milk. Scrunptious with apricot jam.

Ross Priory Scones
425g self raising flour
105g soft butter or margarine
75g caster sugar
75g mixed fruit (optional)
Pinch of salt
200ml of milk
Milk to glaze
Preheat oven to 165°C
Rub flour and butter to breadcrumb texture. Add sugar, salt and fruit. Slowly add milk to soft dough. Turn the dough onto well-floured top and press down until it is 3cm thickness. Stamp out scones with cutter. Place on oven tray and glaze with milk. Bake in oven for 12 to 15 minutes, until they are well-risen and golden brown.

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