I set out to make some scones but mid way decided to turn them into biscuits instead! Scones are just another quick bread I would say. Easy to make, versatile and to quote Jamie Oliver ” They are so delicious, so British, even a 5 year old can make them” To me Scones, take me back to my Enid Blyton days, when the kids of Malory towers would just go off to a picnic with their hamper tucked with scones and ham sandwiches!
This recipe has been adapted from Mary Berry’s 100 Cakes and Bakes, one of the first books on baking I had acquired and is full of easy doable recipes. To turn them into biscuits , I cut down on the baking powder and added some mashed potatoes for texture. These are neither too sweet nor salty , so serve it either with jam and cream or have them as it is with tea or milk.
- Plain flour - 1 cup ( approx.)
- Baking powder - 1 tsp
- Butter - ½ cup
- Castor sugar - 2 tbsp.
- Salt - 1 tsp
- Mashed potato - ½ cup
- Milk - 2 tbsp. ( approx.)
- Preheat oven to 180 deg C.
- Measure the flour and baking powder into a large bowl.
- Add the butter and rub with your finger tips until the mixture resembles fine breadcrumbs.
- Stir in the sugar and mashed potato, mixing with a fork to prevent the potato from forming lumps.
- Add enough milk to form a soft but not sticky dough.
- Turn the mixture into a lightly floured surface and knead very lightly and roll out into a thickness of about 1 cm.
- Cut into small rounds using a cutter.
- Transfer to a baking tray.
- Bake for about 12 mins or till golden brown.
- Keeps well for 3-4 days in an airtight container.