from an ancient Bero recipe:
Rich Scones
200 g self-raising flour*
half teaspoon salt
50 g margarine
25 g sugar
50 g currants or sultanas (optional)
1 egg beaten with 75 ml milk
For approx 10 scones: Mix flour and salt, rub in the margarine. Stir in sugar and fruit. Add egg and milk, reserving a little to brush tops. Knead lightly on a floured surface and roll out just over 1 cm in thickness. Cut into rounds, re-roll the trimmings and cut more rounds. Place on greased baking tray, brush tops with egg and milk. Bake in hot oven 220°C, gas mark 7 for about 10 min. Split when cool, spread with butter and jam/jelly.
*we don’t have self-raising flour in Switzerland so I add half a teaspoon baking powder.
My mother was a Scone queen, she used half lard and half margarine. Mine never turn out as light as hers.
Should be eaten fresh.
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I very rarely bake scones (no one likes them at home) but did these specially for a photo project for work. Strange coincidence – I scrogged around in my box of crockery for an English-type plate and laid my hands on this old dish, which I’d forgotten about. Then today, working on a manuscript on Sweden, I came to the chapter about Ales Stenar, the outline of a ship in standing stones, and saw it was exactly the same shape as my dish! (in the link, click on The Reconstruction in the left-hand menu)
Posted by overthemoon on 2006-12-20 06:18:04
Tagged: , switzerland , home , recipe , baking , scones , old dish from Lausanne market , the last of the plum jam , food , sarreguemines_dish , frugalkitchen , bfv-1 , jpmlondon
