Afternoon Tea Scones Recipe
Afternoon Tea Scones with Flour, Baking Powder, Butter, Sugar, Currants, Mixed Spice, Egg and Milk.
INGREDIENTS
8 oz (225g) Flour
1 teaspoon Baking Powder
3 oz (75g) Butter
2 oz (50g) Castor Sugar
2 oz (50g) Currants
1/4 teaspoon Mixed Spice
1 Egg
2/3 teacup Milk
METHOD
Mix the baking powder, flour and spice and sift them. Rub in the butter until the mixture looks like breadcrumbs and there is no plain flour left. Stir in the currants and sugar. Mix to a dough with a well beaten egg mixed with the milk (reserve a little of this). Form into three round cakes and bake for 20 minutes (230C, 450F, Mark 8) on well greased tins. Brush over with egg and milk and sprinkle with castor sugar when almost done. Cut into small scones when cooked.
Based on the Afternoon Tea Scones recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).