SCONES NIGELLA RECIPES

Steps:

• Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment.
• Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.
• Chop the butter and the vegetable shortening into pieces and drop them into the flour.
• Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.
• Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter.
• Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam.

Steps:

• 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.

  2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.

  3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.

  4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.

  Cook time: 2-3 minutes per batch.

  Prepare Ahead:

  Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.

  Freeze: The drop scones freeze well (see tip); defrost and warm through as above.

  Mary’s Classic Tip:
  * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.