This simple and straightforward recipe for a lovely, slightly sweet, fruity scone spent a long time at the old EuropeanCuisines site misfiled as a bakestone recipe. It’s not meant to be baked on a griddle, though, but in the oven. These are terrific eaten either straight out of the oven, or after brief and careful toasting under the grill.
The recipe proper comes from the depths of the pre-Web Internet… from a legendary Meal Master-format collection called “Glen’s MM Recipe Archive”, containing an estimated 140,000 recipes. As is often the case with these early-online recipes, any attributions this one might have had were stripped off (normally as part of an ongoing attempt to manage file sizes): so it’s pretty much impossible to determine the original source for this. But the recipe definitely works.
By the way, for those—such as former or current Meal Master users—who might be interested: as far as I can tell (after a relatively brief search), Glen’s mighty collection is not presently available online. But assets of the early Net have a way of resurfacing when they were thought lost: so one can only hope…
(If you don’t have access to self-raising flour, use a regular all-purpose flour and mix 2 teaspoons of baking powder into it very well. …Also: if you’ve got this problem with other quantities of flour, check out this resource, which has info on how to determine how much baking powder to use for your amount of flour.)
Rub or cut the fat into the flour…
…then add the currants, sugar, peel, and mixed spice.
Add sufficient milk to make into a soft dough.
Roll out half an inch thick, and cut to shape with a round cutter. Brush with beaten egg to glaze…
…and bake at about 180ºC/350ºF for 10 to 15 minutes.
“These are nice split and spread with butter,” says the original recipe. They’d also be good with jam, or clotted cream if you’ve got any..
