Friday, 7 September 2007

Leon shows history project participants how to make fresh scones.

Leon provided a workshop to the history project that enabled participants to experience making fresh scones from scratch.

Both cheese scones and fruit were made with clotted cream, jam and of course a pot of tea. The workshop proved so popular that Leon has agreed to provide them on a weekly basis.

Recipe for scones
225g/8oz plain flour
15ml/1 tablespoon baking powder
2.5ml/1/2 teaspoon salt
55g/2oz butter (half the amount if making cheese cones)
30g/1oz grated strong cheese (optional)
30g/1oz sugar (optional)
30g/1oz saltanas (optional)
150ml/1/4 pint milk

Preheat oven to 220c/425f/gas mark 7
Sift flour and other powder ingredients
Rub in butter until the mixture looks like breadcrumbs
Add sugar and saltanas here if making fruit scones
Add strong cheese here for cheese scones
Make a deep well in the flour, pour in all liquid, mix using a palette knife until a soft dough is formed.
Knead the dough on a floured surface until it is smooth
Roll out to about 2.5cm/1 inch thick and cut into rounds
Either brush scones with egg or sprinkle withflour
Bake scones for 7 minutes or until risen and brown

The recipe was provided by Leon Jones 19years

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