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Scones


I just love scones and have done since my mother addicted me with her own, oven fresh ones; topped with a large dollop of double cream and homemade strawberry jam or just a big dab of butter. Over the years, I’ve enjoyed delicious ones and desperate ones  in cafes and hotels throughout  the British Isles but one childhood scone memory remains.

We used to take our summer holidays, staying with family in the then sleepy, harbour town of Pwllheli. From here, we would be dragged along to visit distant relations throughout Caernarvonshire. Each boring trip meant less time spent on Llambedrog beach for my brother and I But the one place we never objected going to was Criccieth.

Perched above this picturesque sea-side town was the romantic, hill top castle for the two of us to play soldiers in. This ritual visit would always be followed by tea and scones in a charming cafe on the harbour called the ‘Blue China Tea Shop,’ where all the crockery used was in the traditional Blue China design. Have scones ever tasted the same since?

I very much doubt if the place still exists but, just for the memory, I have chosen this simple recipe to assits you in knocking up a batch of scones for tea today.

 
Ingredients

Yield 8 scones

3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk
• 
• Preparation

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

 

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