Basic British Scones
I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes:
1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine.
2)Make sure everything is extremely cold.
3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet.
4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder.
I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method.
246 users found this review helpful
Oct. 8, 2001