Norfolk Scones recipe

Ingredients:

1 lb of self-raising flour.
1 level teaspoon salt.
5 oz butter.
6 fl oz milk.
4 oz currants.
2 beaten eggs.
½ level teaspoon grated nutmeg.
3 oz soft brown sugar.
1 oz Demerara sugar.

Preparation Instructions:

Sift together the flour and salt into a mixing bowl.

Rub in 4oz of butter until the mixture looks like fine breadcrumbs.

Mix to create soft dough with eggs and milk.

Divide mixture in two.

Lightly knead each piece on a floured surface, and roll out into 8-inch rounds about ¾ inch in thickness.

Place one round on a buttered baking sheet/tray and spread the remaining butter over top of the dough.

Mix together the currants, nutmeg and brown sugar.

Spoon mixture evenly over the butter.

Place the second round of dough on top and press down lightly.

Cut into eight sections through the top layer only.

Brush with milk and sprinkle with the demerara sugar.

Bake in the oven at 200°C/Gas mark 6 for about 35-40 minutes.

Serve immediately.

Back to the Scone Recipes home page.