Ophelia wrote:
Rich Fruit Scones
8oz SR flour
half teasp salt
1 1/2 oz lard
1 tablesp sugar
2 tablesp currants or sultanas
1 egg. (best but put aside one tablesp for tops)
Milk to make a soft dough
Mix the flour and salt in basin and rub the butter with the finger tips
until it looks like breadcrumbs. Hold it high to make sure there is
plenty of air incorporated. Mix in the sugar and the currants. Then
stir in with knife enough beaten egg and milk to make a soft dough.
Handle very gently. Pat out gently into a round about half an inch
thick and cut out shapes preferred. Place on greased baking sheet and
brush over the tops with the beaten egg. Bake in hot oven 425°- 450°F
about 10 minutes. You may use butter or hard margarine instead of lard.
Instead of fruit you may make them plain or with grated cheese.
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I was struck by the similarities between these scones and Welsh cakes.
Welsh cakes are finished on a griddle rather than oven-baked, but are
kin to the scones above.
Two recipes I've used for them:
Welsh Cakes
8 oz plain flour
1 teaspoons baking powder
1/4 teaspoon mixed spice (cinnamon and pinch clove)
2 oz butter
2 oz lard
3 oz granulated sugar
2 oz raisins (or currants)
1 egg, beaten
3 Tablespoons milk
Sift the flour, baking powder and spice into a mixing bowl. Cut the fat
into the flour, and rub it to a breadcrumb-like consistency; then mix in
the sugar and raisins. Mix in the egg, and sufficient milk to make a
stiff dough. Roll out on a floured board to 1/2 inch thick. Cut into 3
inch rounds. Bake on a hot greased bakestone until golden brown, about 4
minutes on each side.
Variation: "Teisen Dinca"
Make up the Welsh Cake dough adding 6 oz peeled and grated cooking
apples before adding the egg. Mix to a stiff dough, adding milk if
necessary. Roll out, cut into rounds and cook on the bakestone as for
Welsh Cakes. Serve hot with butter, golden syrup, or honey.
Welsh Cakes
1 lb self-raising flour
2 oz butter
4 oz sugar
4 oz sultanas and raisins
2 eggs
6-7 oz water
Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar. Mix the water
with the eggs and use to make a soft dough just a little firmer than
that for scones. Tip on to a well-floured board and roll out to a
thickness of 1/2-inch. Cut out circles with a 2-1/2 inch shell-edged
cutter. Heat a planc or heavy iron frying pan - get the heat up into it
gently and thoroughly, and do not let it overheat. If the pan is not
well-seasoned or non-stick, slick it with a little butter or vegetable
oil. Bake the cakes on the pan, turning them once, until well-risen and
lightly browned. They will take about 5 minutes each side. Eat hot or
cold, with or without salty butter.
Pastorio
