History Cookbook: Hertfordshire Oven Scones
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Scones with cream and jam
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Sift the flour and add the baking powder and sugar.
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Rub in the fat with your fingertips.
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It should look like breadcrumbs.
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Add a little milk.
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Bring together in the bowl to make a soft dough.
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Flour a surface ready for rolling out.
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Roll out to 1cm thick and cut rounds out.
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Place on a hot baking sheet and bake.
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Bake until risen and golden.
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Put the cream in a bowl and whisk.
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Whisk until the cream holds it's shape.
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Cut a warm scone in half.
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Spoon a little cream onto one side.
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Spread a little jam on the other side.
About this recipe
Healthiness : (6 votes)
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.
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)
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. - Sift flour salt, baking powder and sugar into a basin
- Rub butter thoroughly but lightly, into dry ingredients
- Stir in enough rich milk or half cream to make a soft dough (scarcely stiff enough to roll out)
- Turn on to a floured pastry board or surface
- Roll to a quarter of an inch (1cm) thickness
- Cut into rounds
- Bake on a hot greased baking-sheet in the oven at Gas 8, 230C, 450F for 10 - 12 minutes
- Whisk 1/4 pint (150ml) whipping cream until stiff
- Cut open the warm scones and spread with cream and jam
- Sandwich together and serve
Hertfordshire Oven Scones - print view
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