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Jun 11, 2012 11:18 PM, edited Jun 11, 2012 11:21 PM
Hi Jayne, I have some lung scarring from rt too, so hopefully that is a normal position and nothing for you to worry about. Fingers crossed, stupid cancer. I also have rubbish tomato plants, in fact my whle allotment is just sitting there in the rain looking miserable. So frustrating!
KB, will be seding you lots of positive vibes on tuesday - I need to work out the time difference as when you have morning I think we are a few hours ahead of you? Anyway good luck and be sure to come back to the cafe and tell us when you got the results on wednesday. We will put a scone by for you.
Gill, I will go right now and dig out my favourite scone recipe and stick it at the bottom of this post. If you cannot find clotted cream in the shops, serve them with a nice thick double cream, that will do just as well. And some lovely jam. Yum!
This is a recipe that one of my best friends shared with me, it is very easy and works every time. Makes about 10 - 12 small scones, depending on how thick you roll out the dough and the size of the cutter.
4 fluid ounces of buttermilk, or 50/50 milk and natural yoghurt if you cannot get buttermilk. (I always use milk and yoghurt as always have some in the fridge!)
9 ounces self raising flour
1/2 teaspoon cream of tartar
2 tablespoons castor sugar (or less if you do not want the scone too sweet)
2 ounces butter
pinch of salt
Rub the butter into the flour till fine breadcrumb consistency, add the salt, cream of tartar and sugar. Mix in the liquid.
Turn onto a floured board and shape / roll out to about 3/4 an inch thick. Cut into scone shapes to the size of your choice. Small and dinky scones are very elegant but you can get more jam and cream onto bigger ones!. Place on a baking sheet and brush on some milk or a beaten egg. If you like a crusty top, sprinke with a little sugar.
Bake at oven pre heated to 220 for about 15 minutes until risen and brown on top. Take out of oven, ut on a baking rack to cool and see how long you can go without eating one...usually about 20 seconds...
To serve...place on a pretty plate and say Tah Da! as you present them to guests. Spit the scone accross the middle then stack jam and cream onto each half and tuck in...
Options: add sultanas, glace cherries, mixed spice or apricots to make variations. For cheese scones, leave out the sugar, add some grated cheese into the mixture and pile more on top before baking. Or add a few chopped herbs. Nice.