Joyce's
scones for a Clitheroe cream tea
by Anne-Louise Mazzafiore |
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| Joyce
Jenkinson |
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Having
a busy day and need a little treat to pep up your afternoon? Maybe
a cream tea could be just the tonic, but before you can get your
lips round that luscious treat, you need to bake some scones! Joyce
Jenkinson from Cafe Caprice in Clitheroe lets us in on some of her
trade secrets.
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 Listen
to Joyce on Cookin' Good Food |
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Joyce's
Scones
(makes 9)
Ingredients:
1lb/465g self raising flour
4oz/115g butter
4oz/115g granulated sugar
1/2tsp/2.5ml ground mixed spice
4oz/115g mixed dried fruit (raisins, currants, sultanas, mixed peel)
1 egg
6 floz/175ml milk
Method:
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Put
the flour, butter, sugar and mixed spice into a food processor.
Mix them until they make a crumb mixture.
Add the egg and milk and mix again until the mixture comes together
as a whole (it will look like a piece of dough).
Do not over-mix!
Add the mixed fruit.
Pulse the mixture in the food processor. |
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Take
the dough out of the mixing bowl and put
it onto a clean, firm surface.
Fashion the dough into a round patty shape. |
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Sprinkle
the surface of the dough with flour and then roll it out
with rolling pin to a thickness of about 2"/5cm.
Cut out scones with a straight-edged cutter (not fluted),
by pushing down into the dough (do not twist). |
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Put
on an ungreased baking tray, into a hot oven, Gas Mark
7/220C/425F.
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your eye on the scones, when they've browned a bit, drop them
down a shelf for about 5 minutes, to help the insides cook through
without burning the outside. In all, they should take 15-20
mins to cook. |
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| Take
Joyce's husband Peter's advice... when the scones are
cool, cut them in half, spread with strawberry jam, cream
and fresh strawberries. Brew a pot of tea...... and enjoy! |
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