Scones - Family de Freitas

Family de Freitas
de Freitas
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Recipes
Griddle Scones (Maria Teresa Faria de Freitas)
¾ lb flour
1 tsp cream tartar
½ tsp bicarbonate of soda
¼ tsp salt
Milk, or milk/water mix


  1. Sieve the dry ingredients into a bowl.
  2. Add enough liquid to make a soft dough.
  3. Turn out onto a floured board.
  4. Knead slightly and make a smooth round ball.
  5. Roll out ½” thick
  6. Cut across into 4 pieces or cut in rounds.
  7. Place on a hot griddle to bake steadily till well-risen and a light-brown colour underneath.
  8. Turn over gently and cook the other side till the centre is dry.

If sour milk is used, only half of the quantity of cream of tartar is necessary.

Oven scones (Fay Anne de Freitas)
8 oz plain flour
Pinch of salt
½ tsp of bicarbonate of soda
1 tsp cream of tartar

1 ½ oz margarine
4 tbsp milk and water mixed half and half
Milk for glazing

  1. Sift the flour, salt, bicarbonate of soda and cream of tartar.
  2. Rub in the margarine gradually and then add the milk and water.
  3. Mix with a palette knife to make a soft but manageable dough. Knead the dough to remove the cracks.
  4. Roll out in rounds ½ inch thick, and the cut across the rounds with a fluted pastry cutter to make many circular scones.
  5. Knead the trimming and then repeat.
  6. Place on a heated, ungreased tray at the top of the oven at 450F for 10 minutes until they are well risen and brown.


Worcester Scone Bake (Delma Gomes)
Scone Dough
12 oz self-raising flour
5 tbsp milk
Pinch of salt

Filling
4 oz chopped bacon
2 onions slice thin
1 tbsp Worcester Sauce
Salt and pepper

Sauce
4 hard boiled eggs
1 oz butter
10 oz flour
½ pint milk
Salt and pepper
3 oz Lancs cheese grated

  1. Sift together flour and salt and rub in the butter. Add the milk and mix into a soft dough. Lightly knead on a floured surface until smooth. Roll ½” thick and cut to a 9” circle using a plate as a guide. Place on a greased baking sheet. Cut a ½ wide strip from the remaining dough to form a raised edge around the circle, damping the edge of the circle slightly and then pressing down slightly. Bake at 425F/218C – gas mark 7 – for 15 minutes.
  2. Remove the rind, chop and fry the bacon gently for 2-3 minutes. Add the onions and cook for 10 minutes while stirring. Add the Worcester sauce and season to taste. Spread over the scone base.
  3. Cut the eggs in half length-ways and arrange on top with the cut side facing downwards.
  4. Melt the butter in a pan and remove from the heat. Stir in the flour. Allow to cook for 1 minute. Remove from the heat and blend in the milk. Bring to the boil while stirring and cook for 1 minute.
  5. Pour over the top of the scone.
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