{"id":2996,"date":"2008-05-12T12:31:34","date_gmt":"2008-05-12T12:31:34","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=2996"},"modified":"2008-05-12T12:33:23","modified_gmt":"2008-05-12T12:33:23","slug":"all-butter-scones","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2008\/05\/12\/all-butter-scones\/","title":{"rendered":"[Recipe] Butter Scones"},"content":{"rendered":"<p><span><strong>Ingredients<\/strong><\/span><br \/>\n<span>225g\/8oz self raising flour<br \/>\n1 tsp baking powder<br \/>\n50g\/2oz butter<br \/>\n25g\/1oz caster sugar<br \/>\n150ml\/5fl oz milk combined with 1\/2 beaten egg<\/span><\/p>\n<p><span><strong>Method<\/strong><\/span><\/p>\n<ol>\n<li>Heat the oven to 220C\/425F\/Gas 7. <\/li>\n<li>Sieve together the flour, baking powder and rub in the butter until a fine breadcrumb consistency is achieved.<\/li>\n<li>Stir in the sugar.<\/li>\n<li>Add just enough of the milk\/egg mixture to get a soft dough. Note that you will probably not need to add all of it.<\/li>\n<li>Turn on to a floured work surface and knead very lightly. Divide the dough in half and roll out to a round 2cm thick. Use a 5cm\/2in cutter to stamp out rounds and place on a baking sheet lined with grease-proof paper.<\/li>\n<li>Lightly knead together the excess cuttings with the other half of the dough and stamp out more scones to use it all up.<\/li>\n<li>Brush the tops of the scones with the remaining milk\/egg mix. Bake for 12-15 minutes until well risen and golden.<\/li>\n<li>Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 225g\/8oz self raising flour 1 tsp baking powder 50g\/2oz butter 25g\/1oz caster sugar 150ml\/5fl oz milk combined with 1\/2 beaten egg Method Heat the oven to 220C\/425F\/Gas 7. Sieve together the flour, baking powder and rub in the butter until a fine breadcrumb consistency is achieved. Stir in the sugar. Add just enough of&#8230;<\/p>\n<p class=\"more-link-wrap\"><a href=\"https:\/\/www.flubu.com\/blog\/2008\/05\/12\/all-butter-scones\/\" class=\"more-link\">Read More<span class=\"screen-reader-text\"> &ldquo;[Recipe] Butter Scones&rdquo;<\/span> &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[129,22],"class_list":["post-2996","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-baking","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-Mk","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=2996"}],"version-history":[{"count":0,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2996\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=2996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=2996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=2996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}