Crumpets and Scones.....to have with a cuppa!

I thought I would post this up for everyone to try, they're so easy to make and delicious with strawberry jam....

1. 1 (.25 ounce) package active dry yeast
2. 1/4 cup warm water (105 degrees to 115 degrees)
3. 1 teaspoon sugar
4. 1/3 cup warm milk (110 to 115 degrees F)
5. 4 tablespoons butter or margarine, melted, divided
6. 1 egg
7. 1 cup all-purpose flour1/2 teaspoon salt

In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes.

Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth.

Cover and let rise in a warm place until doubled, about 45 minutes.

Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter.

Place rings on griddle; heat over low  to medium heat. You dont want to burn them on the bottom because they cook for about 7 mins each.

Pour 2 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry.

Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown.

Serve warm or let cool on a wire rack and toast before serving with jam!! (this recipe is true to english taste and is exactly how they should be)

Scones

1. 2 cups /225g self raising flour
2. 1/2 stick/55g cold butter
3. 1 level tsp baking powder
4. 1/2 tsp salt
5. 1/4 pint / 150 ml milk
6. 1 egg beaten with a little milk  

For Fruit Scones Add 1/4 cup/ 50g sultanas or chopped dates to the dry ingredients in the basic recipe.

For Cheese scones Add 1/2 cup /50g grated cheese and 1/2 tsp dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 1/2 cup/50g more grated cheese before baking the scones in the oven.

Heat the oven to 400°F
Grease and flour a baking sheet.
Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. (You barely want to touch the scone mix at all to stop them from being hard and make them as airy as you can)
Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
Cut rounds with a 3" cutter or with a sharp knife.
Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.

Cool on a wire rack before eating with lashings of jam and cream!

For the Cream, grab a small carton of heavy whipping cream, and about 2 table spoons of sugar and with an electric whisk, beat till cream is thick almost solid. (about 4 mins) Dip in a finger to taste!

ENJOY XXX