Yet another recipe I’m attempting because one of the key ingredients is something I have in the cupboard with ‘best before 2 months ago’ printed on the top of the pack, and further, as regular readers will know I love scones. (From The Reader’s Digest Cookery Year (1976), Basic Cooking Methods – Buns and Scones by Margaret Coombes and Suzanne Wakelin of the Good Housekeeping Institute.)
- Add the milk little by little, mixing thoroughly, because I sloshed in the last few mils and the dough ended up very sticky and had to be mixed by hand in the bowl, rather than kneaded.
- When I had wrestled it on to the baking tray and patted it into shaped (see above), I decided to sprinkle some oats on top for extra rustic fanciness. This act of hubris meant that I forgot the crucial step of scoring the top of the scone into sections and as it contains raising agent, I decided to leave it to bake undisturbed and cut it into sections when fresh. (The Vintage Cookbook Trials: Cocking things up so you don’t have to).
There’s a slight problem here. I don’t like scones with sugar in them. I didn’t know this when I started, but I do now. There’s nothing wrong with the recipe – as long as you go slow with the milk and make two small rounds and score each into four or use a cutter, as the resulting 1/6 scones were absolutely huge – coffee-shop cake-slice size. So, a good recipe, but not one I personally will be repeating.
Thanks again to classy broad Ms Loose Canon for the strawberry and plum jam.
Wholed by Elly