{"id":612,"date":"2013-03-31T00:05:23","date_gmt":"2013-03-30T23:05:23","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=612"},"modified":"2026-01-28T23:16:28","modified_gmt":"2026-01-28T22:16:28","slug":"scones-richer","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/scones-richer\/","title":{"rendered":"Scones (richer)"},"content":{"rendered":"\n
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450g \u00a0self-raising flour
2 tsp baking powder
75g \u00a0butter
50g \u00a0sugar – caster ideally
pinch of salt
\u00a02 \u00a0eggs
milk – enough to make up 300ml with the eggs<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/p>\n\n\n\n

Mix the dry ingredients, and in a jug, the wet. Rub the butter into the dry ingredients – (quickly, don’t let the butter melt)<\/p>\n\n\n\n

Mix the liquids in to the dry mix to make a sticky dough. Work quickly, and don’t overwork.<\/p>\n\n\n\n

Flatten to 1″ and cut into scone like rounds.<\/p>\n\n\n\n

Glaze with whatever milk\/eggs are left in the jug, and bake at 200c until brown.<\/p>\n","protected":false},"excerpt":{"rendered":"

450g \u00a0self-raising flour2 tsp baking powder75g \u00a0butter50g \u00a0sugar – caster ideallypinch of salt\u00a02 \u00a0eggsmilk – enough to make up 300ml with the eggs Mix the … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-612","post","type-post","status-publish","format-standard","hentry","category-breads-baking"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t