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Saffron Scones

1 tsp saffron strands
1/4 pint milk
8 oz self raising white flour
pinch of salt
1 teaspoon baking powder
1 1/2 oz firm unsalted butter or margarine
2 tablespoons caster sugar
beaten egg, to glaze

Preheat the oven to 220 degree Centigrade 45 degrees Fahrenheit
mark 7. Lightly grease a baking sheet.

Roughly break-up saffron strands and place in the saucepan with
half of the milk. Bring just to the boil, then remove from the
heat and leave to infuse for 20 minutes. Sift flour, salt and
baking powder into bowl. Add butter, cut into small pieces, and
rub in using the fingertips until the mixture resembles fine bread
crumbs. Stir in the sugar. Stir in the saffron milk and 1/2 of
the remaining milk. Mix with a round blade knife. Then, adding
the rest of the milk the mixture is too dry; it should be soft and
slightly sticky.

Need lightly and rolled out to a 2 cm thickness. Cut out rounds,
using to 5 cm cutter. Place on the baking sheet and brush the tops
with the beaten egg. Bake for 10 to 12 minutes until well risen
and golden brown. Transfer to a wire rack to cool. Serve split,
with butter, or clotted cream and fruits.


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