There is nothing more British than mid afternoon tea served to friends or neighbors at a social gathering. One of the favorite items at such a tea is scones with cream and jam.
8 ounces (2 cups) self-rising flour
4 ounces (1 cup) strong plain flour
4 ounces hard shortening (butter or margarine)
4 ounces (1/2 cup) sugar
Pinch of salt
1 large egg, beaten, plus extra
4 fluid ounces (1/2 cup) milk, plus extra
- Place the flours and shortening into a mixing bowl and stir until mixture becomes like bread crumbs.
- Add the sugar and salt and stir together.
- Add the beaten egg and milk to the mixture and stir until it is mixed to a soft consistency.
- Turn the dough mixture out onto a floured surface and roll to 3/4 –inch thickness.
- Cut into rounds with a pastry cutter and place on a lightly greased and floured cookie sheet.
- Brush the tops with milk or beaten egg and bake at 160° C(325°F) for about 25 minutes, until lightly brown.
- Cool until slightly warm; then split and spread with jam.
Put a large spoon of whipped cream on top of each scone and serve with hot tea. (English tea is always made with boiling water)
Two ounces of currants or raisins may be added to the mixture as an alternative to cream and jam, if desired. Serve with butter when adding currants or raisins.