Scones

Oh, how I love scones! My grandmother's were delicious, and my mother's too. This receipe has traveled across the continents and seas!

The first time I visited Lndon I was very sad to see that you cannot find them freshly baked - even those from good houses such as Fortnum and Mason were good, but not great.

I had not made for a loong long time, and the other day, I invited Jennifer, a friend who lived in London, for tea, and decided to make some.

Our recipe is one of the best-kept family secrets! That lemon in the warm milk makes a huge difference. Grand Aunt Madeleine loved cooking and we all loved what she cooked!

Scones as done by Aunt Madeleine
Teatime, difficulty: easy

Preparation: 15 minutes

Bake 15-20 minutes

Heat the oven over medium-high heat

What you need:
1 medium bowl
1 cookie sheet
1 wooden spoon

Ingredients and cooking method
> 2 ½ cups flour or 250 grs
> 4 tsp. Baking powder
> a pinch of salt, sift together in a medium bowl
> ½ cup + 1 Tbsp. or 100 gr unsalted butter, rub the butter in the flour till the mix feels sandy
> ½ cup + 3 Tbs milk and
> 1 Tbsp. lemon juice, mix together to turn the milk into sour milk then mix with the flour.

Be careful with the amount of milk! Better to add little by little until you get the desired consistency. Flour can take more or less liquid according to the atmospheric conditions of the place where you live.

DO NOT KNEAD, just mix gently with a wooden spoon and finish with your fingertips. If mix is too soft, you may add 1 or 2 Tbsp. of flour.
Put the mix on the counter, about 1-inch thick, and cut about 10 scones. Place on the cookie sheet and bake for 15-20 minutes.
Remove and let cool. We had them with my home made jams, but they are also delicious with butter and honey!

Scones with raisins: Add ¼ cup of golden raisins to the flour before mixing
Scones with cheese: Add 1/3 cup of Cheddar grated cheese and a pinch of pepper to the flour.