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Hertfordshire Oven Scones

This recipe is in categories Edwardians and WW1, Baking, Party food, Picnic,
About this recipe:
Difficulty: 1
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.

1 oz = 28.35g

Making and cooking it
  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