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Batch Scone


Batch Scone of Wales


2 cup Self-raising flour
1/4 tsp. Ground cinnamon
1/4 tsp. Ground ginger
1/4 tsp. Ground cloves
1/4 tsp. Ground mace
1/4 tsp. Ground coriander
1/2 cup Vegetable shortening, cut in chunks
3/4 cup Superfine sugar
1/4 cup Raisins (plumped)
1/3 cup Pitted dates, quartered
1/4 cup Milk
1 Egg yolk, beaten
1 tbsp. Light brown sugar
2 tsp. Butter

Meanwhile preheat oven to 400F and grease a large baking sheet then set aside.

Sift flour, cinnamon, ginger, cloves, mace and coriander into a large bowl.

With your fingers, rub in shortening until mixture is crumbly.

Add sugar, raisins, and dates; mix well.

Turn out into baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick

With a sharp knife, score top in 8 wedges.

Brush with egg yolk and sprinkle with brown sugar.

Bake about 20 minutes or until golden brown.

Transfer to wire rack and cool about 5 minutes.

Serve warm with butter.

Serve 8 people.

Simple tips:

This is rich and spicy recipe, and the scone is only baked in one piece.



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Last modified: May 26, 2003