Welsh Batch Scone
Recipe type: Breads and Rolls
Serves: 8
  • 2 Cups self-rising flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground coriander
  • 1/2 Cup solid vegetable shortening, cut in chunks
  • 3/4 Cup superfine sugar
  • 1/4 Cup raisins (plumped)
  • 1/3 Cup pitted dates, quartered
  • 1/4 Cup milk (about)
  • 1 egg yolk, beaten
  • 1 Tablespoon packed light brown sugar
  • butter
  1. Rich and spicy, the scone is baked in one piece.
  2. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly.
  3. Add sugar, raisins, and dates; mix well. Turn out onto baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick.
  4. With a sharp knife, score top in 8 wedges. Brush with egg yolk and sprinkle with brown sugar.
  5. Bake about 20 minutes or until golden brown. Transfer to wire rack and cool about 5 minutes. Serve warm with butter.
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