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History Cookbook: Hertfordshire Oven Scones

This recipe is in categories Edwardians and WW1, Baking, Party food, Picnic
About this recipe
Healthiness : (32 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Number of servings: Makes about 12
This is a vegetarian recipe


Afternoon tea was a very important meal. Edwardian cookery books are full of recipes for different teacakes (American, Irish, Shrewsbury, Watford, Yorkshire) also for quantities of crumpets, baps, gaufres, pikelets. Also included are many different kinds of scone - brown, white, buttermilk, potato, soda, sago, milk and, as in this recipe, Hertfordshire scones.
Ingredients
  • 10 oz (283g) flour
  • 1 teaspoonful sugar
  • 4 tablespoonful butter
  • 4 teaspoonful baking powder
  • ½ teaspoonful salt
  • cream and water (or milk)
1 oz = 28.35g
Equipment
  • Sieve
  • Basin
  • Wooden spoon
  • Chopping board or surface
  • Whisk
  • Greaseproof paper
  • Baking tray
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Sift flour salt, baking powder and sugar into a basin
  2. Rub butter thoroughly but lightly, into dry ingredients
  3. Stir in enough rich milk or half cream to make a soft dough (scarcely stiff enough to roll out)
  4. Turn on to a floured pastry board or surface
  5. Roll to a quarter of an inch (1cm) thickness
  6. Cut into rounds
  7. Bake on a hot greased baking-sheet in the oven at Gas 8, 230C, 450F for 10 - 12 minutes
  8. Whisk 1/4 pint (150ml)  whipping cream until stiff
  9. Cut open the warm scones and spread with cream and jam
  10. Sandwich together and serve
Hertfordshire Oven Scones - print view  Hertfordshire Oven Scones - print view

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Comments
There are 5 comments for this recipe.
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Name: Nora 1st March 2013
These are so good!! The only issue' that came up was that they were crumbly. No one rlaley considers that an issue other then the perfectionist in me, and I think I know what happened. I used frozen blueberries, and while they mixed in fantastically, they also froze or hardened the dough around them causing it to become crumbly. I think next time if I used frozen blueberries, I need to just let the dough sit for 15-20 minutes after I mix them or unthaw the berries before I put them in! Thank you for another wonderful recipe! Did you add the blueberries to the scone dough? The Cookit Team.
Name: Bill Cosworth 7th November 2011
We used to have these for Sunday Tea, hot out of the oven with jam and cream. Takes me back.
Name: Nemo 8th December 2010
i love them
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