Tuesday, 7 January 2014

Sour Milk Scones


In that Christmas aftermath, when the fridge is groaning with food bought in the happy expectation of multitudes, but which is now on an extended half-life, left-over recipes really come into their own.   I won't be inflicting fried Christmas pudding on you (simply slice the pudding, fry in butter, eat!), but this is a great way of using up milk that would otherwise be thrown away.   The last batch I made was of milk that had totally separated, so needed a good shake to emulsify it again (hope none of my family is reading this!), and the scones came out feather-light.

Sour Milk Scones

Sour Milk Scones
8oz/225g plain flour  
½ level tsp bicarbonate of soda
½ level tsp cream of tartar
½ level tsp salt
2 tbsp caster sugar
2oz raisins or sultanas
20g/2oz butter or margarine at room temperature
¼ pint/150ml sour milk

Preheat the oven to 230 deg C and put a baking tray to heat. 

Sieve together the flour, sugar, raising agents and the salt – Good Housekeeping recommends doing this twice, and they are right!   In a large bowl, rub the butter into the flour until they look like breadcrumbs.  The best way to do this is to use only your fingertips, as lightly as possible, lifting the mixture as you rub it in to keep it airy.   Add the raisins and mix in.   Make a well in the centre, pour in the sour milk and mix to make a soft dough.  

Continue to mix the dough together in the bowl until it forms a single lump, then turn it onto a floured board.  Knead very lightly (this is a scone, not bread!).

Pat the dough or roll it out to about ½ inch thick, then cut out your scones (they don’t stick to the cutter if you dip the cutter in flour first).   

Bake for about 8-10 minutes until well risen and golden.

Scones are best eaten warm, and on the day they are made.  Gluten free scones work, but will need approximately 1-2tbsp more sour milk – do this a little at a time so you don't swamp the dough. 

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