{"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<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"473\" src=\"https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-1024x473.jpg\" alt=\"\" class=\"wp-image-1439\" srcset=\"https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-1024x473.jpg 1024w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-300x139.jpg 300w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-768x355.jpg 768w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-1536x710.jpg 1536w, https:\/\/www.notnick.com\/cookbook\/wp-content\/uploads\/2013\/03\/20240915_121404-2048x946.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>450g \u00a0self-raising flour<br>2 tsp baking powder<br>75g \u00a0butter<br><em id=\"__mceDel\">50g \u00a0sugar &#8211; caster ideally<br>pinch of salt<br><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\">\u00a0<em id=\"__mceDel\"><em id=\"__mceDel\">2 \u00a0eggs<br><em id=\"__mceDel\"><em id=\"__mceDel\">milk &#8211; enough to make up 300ml with the eggs<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/p>\n\n\n\n<p>Mix the dry ingredients, and in a jug, the wet. Rub the butter into the dry ingredients &#8211; (quickly, don&#8217;t let the butter melt)<\/p>\n\n\n\n<p>Mix the liquids in to the dry mix to make a sticky dough. Work quickly, and don&#8217;t overwork.<\/p>\n\n\n\n<p>Flatten to 1&#8243; and cut into scone like rounds.<\/p>\n\n\n\n<p>Glaze with whatever milk\/eggs are left in the jug, and bake at 200c until brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>450g \u00a0self-raising flour2 tsp baking powder75g \u00a0butter50g \u00a0sugar &#8211; caster ideallypinch of salt\u00a02 \u00a0eggsmilk &#8211; enough to make up 300ml with the eggs Mix the &hellip; <\/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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-612","post","type-post","status-publish","format-standard","hentry","category-breads-baking"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":3,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":1441,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/612\/revisions\/1441"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}