Welsh Batch Scone

 

 

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Welsh Batch Scone

This rich and spicy scone is baked in one big piece.  Dough can be refrigerated overnight (covered) or frozen.

2 cups self-rising flour 3/4 cup superfine sugar
1/4 teaspoon ground cinnamon 1/4 cup raisins
1/4 teaspoon ground ginger 1/3 cup pitted dates, quartered
1/4 teaspoon ground cloves about 1/4 cup milk
1/4 teaspoon ground mace 1 egg yolk, beaten
1/4 teaspoon coriander 1 Tablespoon packed light brown sugar
1/2 cup solid vegetable shortening, chilled, cut in chunks butter

Preheat oven to 400°F.  Grease a large baking sheet; set aside.

Sift flour, cinnamon, ginger, cloves, mace, and coriander into a large bowl.  With your fingers, rub in shortening until mixture is crumbly.

Add sugar, raisins and dates; mix well.  Gradually add enough milk to form a lumpy dough, mixing with a fork.

Turn out onto baking sheet and pat with your hands to make an 8 inch round about 3/4 inch thick.  With a sharp knife, score top in 8 wedges.  Brush with egg yolk and sprinkle with brown sugar.

Bake about 20 minutes or until golden brown.  Transfer scone to wire rack and cool about 5 minutes.  Serve warm with butter.

Makes 8 servings.

October 2008-January 2009 issue of Dragon Tales

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