Heywood & Hopwood June 2016

Commercial
and
Industrial
Work
Carried Out
The Queen’s Favourite scones
Recipe from Heather Williams
Method
1. Sieve flour, salt and baking powder into a bowl and rub in the margarine
or butter until the mixture resembles fine breadcrumbs.
2. Add the sugar and sultanas 3. Make a well in the centre of the mixture
and crack in the egg. Add some of the milk and mix together to form a soft
but not sticky dough, with a round bladed knife. Add more milk if necessary.
4. Turn out onto a lightly floured surface and knead gently. Roll or press out
until 2cm thick and cut into rounds with a metal cutter, this will make a
maximum of 8 scones.
5. Place on a floured baking tray and brush with milk. Bake at 220C, gas 7
for 10 to 12 minutes until well risen and golden brown. Cool on a wire rack.
Serve split in half and buttered.
You can leave out the sultanas and serve with strawberries and whipped
double cream for Afternoon Tea
Ingredients
8ozs/ 250g self-raising flour
1 level teaspoon baking powder
Pinch salt
2 ozs/ 50g margarine or butter
2ozs/50g sugar and 2ozs/ 50g sultanas or currants
1 egg
¼ pint milk-- sour or buttermilk
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