Welsh Batch Scone

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2 c Self-rising flour

1/4 ts Ground cinnamon

1/4 ts Ground ginger

1/4 ts Ground cloves

1/4 ts Ground mace

1/4 ts Ground coriander

1/2 c Solid vegetable shortening,

-cut in chunks 3/4 c Superfine sugar

1/4 c Raisins (plumped)

1/3 c Pitted dates, quartered

1/4 c Milk (about)

1 Egg yolk, beaten

1 tb Packed light brown sugar

Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly. Add sugar, raisins, and dates; mix well. Turn out onto 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.

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