{"id":1164,"date":"2018-06-10T10:30:09","date_gmt":"2018-06-10T16:30:09","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1164"},"modified":"2018-06-10T10:30:09","modified_gmt":"2018-06-10T16:30:09","slug":"scones","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2018\/06\/10\/scones\/","title":{"rendered":"Scones"},"content":{"rendered":"<p>In a shocking bout of amnesia, I forgot to post the basic scone recipe, courtesy of <a href=\"http:\/\/steves-kitchen.com\/cream-tea-with-homemade-scones-and-clotted-cream\/\" rel=\"noopener\" target=\"_blank\">Steve&#8217;s Kitchen<\/a>. His recipe is a bit sparse, so here it is fleshed out in all its glory.<\/p>\n<li>350g \/ 12oz of Self Raising Flour<\/li>\n<li>85g \/ 3oz of Castor \/ Superfine Sugar<\/li>\n<li>85g \/ 3oz of Softened Butter<\/li>\n<li>200ml \/ 7.5 fl oz of Milk<\/li>\n<li>1 Egg Yolk to Glaze the Scones before cooking<\/li>\n<p>Preheat your oven to 400F\/200C. Mix the first 4 ingredients to make a fairly wet dough. Cut your scones to your preferred size, being very gentle when you re-work the dough to prevent gluten formation which will make subsequent scones tough.<\/p>\n<p>Brush the top of the scones with the egg yolk then bake the scones for 10 to 12 minutes, until the top becomes golden brown and delicious. Serve with <a href=\"http:\/\/www.addictedtocanning.com\/blog\/2017\/12\/08\/microwave-lemon-curd\/\" rel=\"noopener\" target=\"_blank\">lemon curd<\/a>, or with <a href=\"http:\/\/www.addictedtocanning.com\/blog\/2017\/03\/30\/clotted-cream\/\" rel=\"noopener\" target=\"_blank\">clotted cream<\/a> and jam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In a shocking bout of amnesia, I forgot to post the basic scone recipe, courtesy of Steve&#8217;s Kitchen. His recipe is a bit sparse, so here it is fleshed out in all its glory. 350g \/ 12oz of Self Raising Flour 85g \/ 3oz of Castor \/ Superfine Sugar 85g \/ 3oz of Softened Butter [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1164","post","type-post","status-publish","format-standard","hentry","category-british-food"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1164"}],"version-history":[{"count":1,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1164\/revisions"}],"predecessor-version":[{"id":1165,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1164\/revisions\/1165"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}