Basic Scones
(for approximately 12 scones)
2 cups all purpose flour
1 Tbl baking powder
1/2 tsp salt
5 Tbl sweet butter
1/4 cup vegetable shortening
1/3 cup milk
Place the baking sheet in the oven and preheat to 450 degrees F. Sift the
measured flour twice with the baking powder, salt, and other fine ingredients
such as powdered mustard (which you would use if you were making cheese scones).
Dice the fats into the dry ingredients, then lightly rub in with cool fingertips
or a pastry blender until completely blended.
Make a well in the center and stir in the milk. Lightly mix with a fork until
the ingredients form a soft dough.
Turn out onto a floured board and knead very lightly for about 30 seconds to a
loose, smooth dough. Roll out with a rolling pin to approximately 3/4 inch
thick.
Stamp out with a 2-inch cutter or cut into triangles with a sharp knife. Lightly
knead together any trimmings and roll and stamp out again. Lift with a spatula
onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with
lightly beaten egg or milk.
Bake toward the top of the oven for approximately 10 minutes, or until well
risen and golden brown. Lift onto a wire rack with the spatula to cool. (If you
were to make cheese scones, you would add 1 3/4 cups very finely grated mature
cheddar cheese, and a pinch of dry English mustard)
Clotted cream is a spread somewhat similar to butter, but not the same. I don't
know if it is possible to get in the U.S..I seem to recall that I may have seen
instructions for making it in one of those "Cheaper and Better" type books.