Spiced mincemeat buttermilk scones, Trine Hahnemann's Bake on the top shelf of the oven for 10–12 minutes or until they are well risen and golden brown, then remove them to a wire rack to cool. 105 Recipes, Dinner Like A Boss Spanish recipes from Barcelona & beyond 88 Recipes, Roasting Tray Magic Bake for 10-12 minutes until risen and golden. For the scones, preheat the oven to 220C/450F/Gas 7. Make a well in the middle of the dough, add the … When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 2.5cm thick – be very careful not to roll it any thinner as the secret of well-risen scones is to start off with a thickness of no less than 2.5cm. 92 Recipes, Tuscany Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone. Lennox Hastie Afternoon tea just wouldn't be the same without warm scones straight from the oven. GELATO EIGHT DAYS A WEEK Sue Quinn Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Get up to 50% off a luxury towel set! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Turn the scones over and place on the baking tray, brush them lightly with buttermilk and dust with a little flour. Carry on until you are left with the trimmings, then bring these back together to roll out again so you can cut out one last scone. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones. Heat oven to 220C/200C fan/gas 7. Pre-heat the oven to 220ºC. Serve with clotted cream and any jam or … Pre-heat the oven to 220ºC. Rub in the butter until the mixture resembles fine crumbs. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Buttermilk scones with cream and jam, Michael James's Beat the egg and 2 tbsp of the buttermilk together in another bowl, then start to add this to the flour mixture, mixing the dough with a palette knife. 105 Recipes, Dinner Like A Boss Simple meals and fabulous feasts from Italy Steffi Knowles-Dellner Katie & Giancarlo Caldesi Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Jose Pizarro Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Grease a large baking tray. Don’t overwork at this point or you will toughen the dough. one tin, one meal, no fuss! Turn the scones over and place on the baking tray, brush them lightly with buttermilk and dust with a little flour. 81 Recipes, “I can't think of any greater pleasure in life than good food”, We're sorry but we had trouble running your search. Amanda Ruben Sift the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar. 116 Recipes, Catalonia