Friday, December 12, 2014

Foodie Friday- Afternoon Tea Scones

Afternoon Tea Scones
  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1 Tbsp white sugar
  • 2 Tbsp butter
  • Butter Milk

Sift dry ingredients and rub in butter; add enough butter to make a soft elastic dough. Knead lightly on floured board, cut into rounds, place on a warm griddle and bake steadily until well risen and a light brown on underside. Turn and bake on the other side until quite cooked.
These may be baked on a floured cookie sheet in a quick oven (375F) for 10-15 minutes. Make scones a little thicker when rolling out. Currents or raisins may be added. 

Serve with clotted cream, jam or butter.
Backus-Page House Museum

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