Saturday 1 January, 2011
I made these today - my first adventure with the new oven. Actually, it was pretty good. As you may know, I'm a huge Delia Smith fan, so I'm going back to her Complete Cookery Course. It's still my favourite out of all the ones we have.
Heat your oven to 230 C / 450 F / Gas mark 8.
In a mixing bowl, combine 3oz wholewheat flour, sifted but add the bran, 3 oz SR flour, sifted, 1 tsp baking powder (I didn't have any so used the same quantity of Bicarbonate of Soda), 1/2 tsp ground cinnamon, 1oz soft brown sugar (I used dark, 'cos it finished the bag). Rub in 1 oz butter at room temperature. Mix in 1 1/2oz ixed dried fruit. Beat 1 large egg and 2 tablespoons of milk and mix into the dry ingredients to form a soft dough.
Roll out the dough to 3/4" thick and cut into rounds using a cutter. Put them on a well greased baking tray, brush with milk, sprinkle with flour and bake for 15-20 minutes. Serve warm, spread with butter. Makes about 8-10, depending on the size of the cutter.
The last sentence is really important - these scones are lovely but they don't keep. Within half an hour, they were wheaty and a bit dry - very tasty but requiring a good dollop of butter and a glass of milk per scone.