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13 Let's Cook Plain scones There are few things as delicious as a hot scone with jam and cream. WHAT YOU WILL NEED - 11/2 oz /40g butter at room temperature/ slightly soft - 11/2 tablespoons caster/fine sugar - 8oz/225g self-raising flour - a pinch of salt - ¼ pint/ 150ml milk (you may need a little extra) - Extra flour for dusting worktop and rolling pin - A rolling pin - A flat baking sheet greased or lined with non-stick baking parchment - A circular pastry cutter roughly 2 inches/4 - 5cm across. - Set your oven to: 220o C, 425oF, gas mark 7 Let?s get started Sieve the flour into a medium sized bowl. Add the butter and rub it into the flour with your fingertips until the mixtures looks like fine breadcrumbs. Stir in the sugar and salt. Add one third of the milk and stir it into the mixture using a knife with a broad blade. Add the remaining milk in two batches. If the mixture is very dry add a little more milk. The mixture should be soft but not sticky. When all of the milk is incorporated, flour your hands lightly and gently knead the dough into a ball. Sprinkle some flour on the worktop, tip the dough out on top. Put some flour on your rolling pin and roll out the dough to a thickness of not less than 1 inch/3cm. Cut out rounds with the pastry cutter and place on the baking tray a few centimeters apart. Remix the remaining dough and repeat. Dust each scone lightly with flour for a plain finish. If you would like a shiny finish, mix an egg with some milk until combined. Then use a pastry brush to paint the top of the scones with the mixture. Bake near the top of the oven for 12-15 minutes or until they are risen and golden brown. Transfer to a wire rack to cool but eat them as soon as possible as they go stale very quickly. Serve with butter or clotted cream and jam. Tip: Do not roll the scone dough any thinner than 1 inch/3cm or they will not rise properly. Tip: Freeze as soon as cool. Re-heat on a low temperature before serving warm. 9
Let's Cook 14 Clotted cream Clotted Cream is a delicious complement to scones. It is mainly associated with the south west of England and the counties of Cornwall and Devon in particular. It enjoys protected food status once the product originates in Cornwall. WHAT YOU WILL NEED 4 cups heavy whipping cream Preheat oven to 100C/200F Let?s get started Pour the cream into a heavy bottomed over proof shallow container. Put it in the oven for 8-10 hours or overnight. When ready, a thick golden crust will have formed on top of the cream. Remove from the oven and allow to stand in a cool place for 10-12 hours. Remove the golden top part with a slatted spoon and gently stir to create clotted cream. Don?t agitate the mixture or it will start recombining with the liquid beneath. Put it into a tightly sealed container and place in the refrigerator to let it settle for 2-3 hours. Clotted cream will last for 3-4 days in a refrigerator. You can use the left over liquid to make bread or scones. To serve Clotted Cream is delicious when served with warm scones and jam. Doris Day was a celebrated American-born actress, singer and animal rights activist, who died in 1973. Her talents stretched across musicals and drama and she starred alongside film legends such as James Cagney and James Stewart. She had a wonderful singing voice and here she sings of finding happiness in spending time and drinking tea with a loved one! For a bit of escapism, check out her sparkling performance in the movie, Calamity Jane! Ask the expert? I love making meringues but I hate the way they weep when baked. What causes this? Meringues will weep for two main reasons: you have added the sugar too quickly or you have added too much sugar in one go. Always add the sugar gradually in small amounts and let it mix through. 10
Page 1 and 2: PEOPLE TO M EET PLACES TO GO Di sco
Page 3 and 4: Welcome 4 reader. As we are a trave
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