Cooking and the Crown by Tom Parker Bowles

Author:Tom Parker Bowles [Parker Bowles, Tom]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2024-10-22T00:00:00+00:00

Preheat the oven to 400°F/200°C and grease a rimmed baking sheet.

Sift the flour into a mixing bowl, then add the butter and rub with your fingertips or a pastry cutter until the mixture looks like fine breadcrumbs. Stir in the sugar, then add the milk (you may not need it all) and mix until a dough comes together. Try not to overwork the dough.

Transfer the dough to a floured counter and roll or pat out to a thickness of 1 to 1¼ inches /2.5 to 3cm. Cut out ten rounds with a floured biscuit cutter, re-rolling the scraps as needed. Place on the prepared baking sheet and brush the tops with milk.

Bake for 15 to 20 minutes, then turn out onto a wire rack to cool slightly (although they are wonderful served warm). They will keep for a day or so in an airtight container but should really be enjoyed as fresh as possible. Serve with clotted cream and jam.

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