Ingredients

  • ½ kilogram plain flour
  • 1 ⅛ teaspoons salt
  • 1 ½ tablespoons baking powder
  • 82 ½ grams sugar, caster
  • 67 ½ grams butter, unsalted melted
  • 330 milliliters half and half
  • 1 ½ egg
  • 127 ½ grams dried currants or cherries, cranb.+

Directions

1. Preheat oven to 375*F/190*C/GM 5.
2. Combine dry ingredients. Add fruit and toss. Add liquid ingredients until ingredients just come together. Turn out onto floured board and roll out to 2.5 cm. Cut into triangles or rounds and place on baking sheet. OR make drop scones. Brush tops with cream. Bake 6 minutes. Rotate and continue baking for 6 minutes or until done. Remove onto wire rack.
3. Keeps well for 1 week stored in a tin.

Notes
Serving Ideas:Original serves 8, 16-18 scones.


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadScones. To import, drag image to your MacGourmet recipe box.