Fresh Butter Scones
Scones are a classic bread that originated in old Scotland. Simple ingredients go into making a sumptuous teatime treat that can also be enjoyed during breakfast. The Victorians would eat these dainty delights with thin layers of cream and fruit jam. Even if you don’t have an oven, they are easy to cook on a dry pan!
- 1 cup ‘maida’
- 2 tsp baking powder
- 1½ tbsp Verka Butter
- 1/8th tsp salt
- ½ cup dark raisins
- ½ cup Verka Whole Milk (full fat)
- 4 tbsp powdered sugar
- Sieve together the maida, salt, sugar and baking powder. Place in a wide, deep bowl.
- Cut cold Verka Butter into small cubes, scatter them over the maida mixture, then rub between your fingertips to mix into the dry ingredients. It should blend well to look like a crumbly ‘daliya’.
- Stir in the raisins, then sprinkle most of the milk and mix lightly till you have a soft dough.
- Roll into a round disc, half an inch thick, then cut into wedges (8-10, like a pizza)
- Heat a heavy fry-pan or a flat ‘tava’ to medium heat , smear lightly with oil and lower the wedges into it.
- Cook until golden and firm in the centre. (5 minutes for each surface)
- Remove from pan, split them open into two halves and serve warm with a smearing of jam.
Note :While kneading the dough, add only as much milk as is needed to get a firm dough. Scones bake well when arranged on a greased baking-tray. You may replace the raisins with chopped almonds, walnuts or cashew nuts. For a savoury version, omit the sugar and increase the salt to ¼th tsp. Instead of raisins, add ‘jeera’ or ‘ajwain’ seeds