Anne Harrison's Rich Scones
The scones of Anne Harrison, the Vice-Chair of the WI and Chair of Denman College are legendary! Here is Anne's recipe for creating the perfect scones, superb with jam and clotted cream.
Plus: Scones are best eaten the day that they are made.
- 340g (12 oz) Plain Flour
- 25g (1 oz) Sugar
- 110g (4 oz) soft Margarine
- 1 Egg
- 1 slightly rounded teaspoon Bicarbonate of Soda
- 55g (2 oz) Currants or Sultanas – for fruit scones
- ¼ pint (150ml) Milk
- 2 heaped teaspoons (use a large teaspoon) Cream of Tartar
- Turn on the oven to 200°C (or slightly above) or Gas mark 7.
- Put flour and margarine into a bowl, sieve in cream of tartar and bicarbonate of soda, and rub together until it resembles fine breadcrumbs.
- Stir in sugar and mix well (if making fruit scones add the fruit at this point).
- Make a hollow in the centre – add the egg and sufficient milk to bind all together. It should be soft and springy – not firm and solid.
- Turn onto a floured surface and roll out to approximately 3cm deep, it should not be too thin.
- Cut out the scones with a sized cutter of your choice – the best scones come from the first rolling so cut out very close together.
- Place on a greased tray, a non-stick tray or on a tray with a reusable silicone liner and place on a high shelf in the oven.
- Bake for approximately 10 minutes, until the tops are slightly golden and base lightly coloured – if brown more at one side than the other turn tray halfway through baking. Do not overcook – scones are still quite soft when done but firm up as they cool.
- When cool serve with clotted cream and homemade strawberry jam.