A Message from Carol King of the Athol Recreation Centre……..
May 7th is the date set for the Athol Recreation “Cream Tea”.We are looking for some intrepid bakers who have a light hand to bakesome scones for this scrumptious event.If you feel inclined we are including a recipe for a dozen scones.If you have your own favourite scone recipe please feel free to use it too.All donations are happily accepted.If you would like to donate please contact me at:Carol KingJam preserves would also be welcomed.Pick ups can be arranged for the Wednesday morning.Many thanks.Here is the recipe:Worlds Best SconesIngredients:1 3/4 cups all-purpose flour4 teaspoons of baking powder1/4 cup white sugar1/8 teaspoon salt5 Tablespoons unsalted butter1/2 cup dried currants or raisins1/2 cup milk1/4 cup sour cream1 egg1 Tablespoons milkDirections:1 . Preheat oven to 400 degrees2 . Sift flour, baking powder, sugar and salt into a large bowl.Cut in butter using a pastry blender or rubbing between fingersuntil it is pea sized lumps. Stir in the raisins. Mix together 1/2 cupmilk and sour cream in a measuring cup. Pour all at once into dryingredients, and stir gently until well blended. Overworking thedough results in terrible scones.3 . With floured hands, pat scone dough into balls 2 to 3 inches across,depending on what size you want. Place onto a greased baking sheet,and flatten lightly. Let the scones barely touch each other. Whisktogether the egg and 1 tablespoon of milk. Brush the tops of thescones with egg wash. Let them rest for 10 mins.4 . Bake for 10 to 15 mins. in the preheated oven, until tops are goldenbrown, not deep brown. Break each scone apart.Have fun!Thanks for your helpCarol
The Athol Recreation Centre 
