Mary Berry's Ultimate Cake Book by Mary Berry

Author:Mary Berry
Language: eng
Format: epub
ISBN: 9781448140121
Publisher: Ebury Publishing

Griddle Scones

MAKES 12 SCONES

MAKE THESE WITH WHITE or wholemeal flour and eat really fresh spread with butter. You will need to add a little more milk to the mixture when you use the wholemeal flour. (See photograph here.)

8 oz (225 g) plain flour

1 teaspoon bicarbonate of soda

2 teaspoons cream of tartar

1 oz (25 g) margarine

1 oz (25 g) caster sugar

about 5 fl oz (150 ml) milk

Prepare a griddle or heavy-based frying-pan (preferably non-stick) by heating and lightly greasing with oil or white vegetable fat.

Measure the flour, bicarbonate of soda and cream of tartar into a bowl, add the margarine and rub into the dry ingredients with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and gradually add the milk, mixing the dough with a round bladed knife to a soft but not sticky dough.

Divide the dough in half and knead each piece very lightly on a lightly floured work surface. Roll each piece into a round about ½ in (1 cm) thick, then cut each round into 6 equal wedges. Cook in batches on the prepared griddle for about 5 minutes each side until the scones are evenly brown on each side. Lift on to a wire rack to cool. Eat as fresh as possible.

SECRETS OF SUCCESS

It is traditional to use bicarbonate and cream of tartar, but you can use self-raising flour and 2 teaspoons of baking powder.

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