Archive for April 28th, 2014

Attention All Bakers!

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 bake
some 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 King
Jam preserves would also be welcomed.
Pick ups can be arranged for the Wednesday morning.
Many thanks.
Here is the recipe:
Worlds Best Scones
1 3/4 cups all-purpose flour
4 teaspoons of baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 Tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 Tablespoons  milk
1 . Preheat oven to 400 degrees
2 . Sift flour, baking powder, sugar and salt into a large bowl.
     Cut in butter using a pastry blender or rubbing between fingers
     until it is pea sized lumps. Stir in the raisins. Mix together 1/2 cup
     milk and sour cream in a measuring cup.  Pour all at once into dry
     ingredients, and stir gently until well blended. Overworking the
     dough 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. Whisk
     together the egg and 1 tablespoon of milk. Brush the tops of the
     scones with egg wash. Let them rest for 10 mins.
4 . Bake for 10 to 15 mins. in the preheated oven, until tops are golden
     brown, not deep brown.  Break each scone apart.
     Have fun!
Thanks for your help

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