Looking for a best scone recipe.

[ThistleDown]

This recipe is used by Aggie Campbell at the White Heather Tea Room in Victoria and (of course) here at ThistleDown. What's wonderful about it is that the base is there in the 'fridge and you can vary the fuit daily (or leave the fuit out and add clotted cream or your own home-made conserves).

12 cups flour, sifted
8 Tbs baking powder
3 cups sweet butter (unsalted, that is)
3 tsp salt

In a large bowl sift and mix flour and baking powder together. Cut in butter with your fingertips until the mixture resembled breadcrumbs. Add salt.

Store, covered and refrigerated for up to ten days.

To make approximately 8 scones at a time:

to 3 cups dry mix, add
1/4 cup sugar
1 beaten egg
1/2 cup milk, cream or sour milk (your choice) and whatever else you want to add (dried cranberries, raisins, currants, blueberries, etc.)
Roll out, handling very gently.
Using a 2-1/2 or 3 inch round cutter, cut and place on a geased cookie sheet. Brush with egg.
Bake 15 minutes at 375F.

If you want a softer dough, add more milk.

[DWFII]

This recipe is used by Aggie Campbell at the White Heather Tea Room in Victoria and (of course) here at ThistleDown.

How thick do you roll them?

[ThistleDown]

How thick do you roll them?

Between 3/4-in and 1-in allows them to be split horizontally for that steaming centre.

Oh, and if you want to try something that gets your taste buds jumping, try a smear of ginger marmalade or quince jelly.

[greenman11]

Ginger and quince, now you are talking. How about lemon or orange curd and ginger rhubarb preserves?

I am however puzzled over round scones. They should be triagular in shape not looking like a biscut.

Regards

[ThistleDown]

Ginger and quince, now you are talking. How about lemon or orange curd and ginger rhubarb preserves?

I am however puzzled over round scones. They should be triagular in shape not looking like a biscut.

Regards

Welcome to the forum, Greenman. Make them in a shape to suit; we make them round simply because it's easier than the traditional triangle. Yes, lemon curd! If you don't wish to make your own from scratch, buy Robertson's and fold in a little whipped cream. Serve it at room temperature on hot scones.