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Half Size Enamelled Steel Baking Tray
Half Size Enamelled Steel Baking Tray
Small Bake-O-Glide® Cooking Liner
Small Bake-O-Glide® Cooking Liner

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Nothing beats an AGA freshly baked scone, especially one served with homemade jam and thick clotted cream.

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  • 225g (8oz) self raising flour
  • 25g (1oz) butter
  • Pinch of salt
  • 25g (1oz) caster sugar
  • 150-200ml (5-7 fl oz) milk

Line a small baking tray with Bake-O-Glide™.

Put the flour in a mixing bowl and add the butter and the salt. Rub the butter into the flour, using your finger tips, until the mixture resembles breadcrumbs.

Stir in the sugar. Using a table knife stir in the milk, a little at a time, until a firm but slightly ticky dough is formed. Lightly kneed together.

Put the dough onto a lightly floured worktop and lightly roll out the dough until it is the thickness of your hand. Stamp out scones using a sharp 6cm cutter.

Place the scones on the baking tray on the third set of runners from the top of the Roasting Oven and bake for 15-20 minutes until risen and golden brown, They should be just firm when squeezed round the middle.

Cool on a wire rack and eat warm.

Serving suggestion:
Serve with homemade strawberry jam and deliciously thick and unctuous clotted cream with a cup of tea.

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More Information
Size 5
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