Goat Milk

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I prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, this recipe makes 16 small scones.

 

Ingredients:

• about 3½ fl oz. goat milk
• 9 oz. all-purpose flour
• 1 teaspoon baking powder
• 1½ oz. softened butter
• 1 oz. super fine sugar
• 1 large egg

 

Directions:

• Preheat the oven to 425 °F.
• Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
• Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
• Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
• Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
• Gently gather the trimmings together and pat out again to cut more scones
• Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
• Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
• To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.

 

Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.

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