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 SCONES - the best!

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Joy

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Join date : 2011-03-31
Age : 61
Location : Cape Town, South Africa

PostSubject: SCONES - the best!   Sun Jul 24, 2011 2:58 am

Important to remember not to over knead the dough as scone will become tough. Must be placed in a HOT over.

• 2 cups flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ cup plain yoghurt
• 1 egg

Sift the flour, salt and baking powder twice. Cut the butter into the flour with a small sharp knife and then rub in gently with your fingertips to form a crumbly mixture. Alternatively use a pastry cutter. Mix the egg and yoghurt with a fork and use this mixture to bind the flour, use a small, sharp knife to mix - do not use a wooden spoon as it is too heavy. If mixture is too dry, add a tablespoon or two of cold tap water until a softish dough is formed. Knead lightly 5 or 6 times. DO NOT OVER KNEAD. Pat the dough out to 1.5cm thickness. Cut into rounds using a scone cutter, or cup. Bake in hot over at 220oC (424oF) for about 10 minutes.
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Joy

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Posts : 213
Join date : 2011-03-31
Age : 61
Location : Cape Town, South Africa

PostSubject: Scones - the best - reposted!!!   Sun Jul 24, 2011 3:24 am

Oops I forget the add quantity of butter will repost the entire recipe here.

Important to remember not to over knead the dough as scone will become tough. Must be placed in a HOT over.

• 2 cups flour
• ½ teaspoon salt
* 4 tablesoons butter
• 1 tablespoon baking powder
• ½ cup plain yoghurt
• 1 egg

Sift the flour, salt and baking powder twice. Cut the butter into the flour with a small sharp knife and then rub in gently with your fingertips to form a crumbly mixture. Alternatively use a pastry cutter. Mix the egg and yoghurt with a fork and use this mixture to bind the flour, use a small, sharp knife to mix - do not use a wooden spoon as it is too heavy. If mixture is too dry, add a tablespoon or two of cold tap water until a softish dough is formed. Knead lightly 5 or 6 times. DO NOT OVER KNEAD. Pat the dough out to 1.5cm thickness. Cut into rounds using a scone cutter, or cup. Bake in hot over at 220oC (424oF) for about 10 minute
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SCONES - the best!
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