Recipe(tried): Basic Vanilla Muffins and English Scones

basic vanilla muffins
make 12 standard muffins

10 oz plain flour (all-purpose)
1 T. baking powder
4 oz. caster sugar (superfine)
4 oz. unsalted butter. cubed
1/2 cup milk/cream
2 large eggs, lightly beaten
1 t. vanilla essence (extract)

(options):
(a) 1/2 cup diced fruits (cherries, mangoes, peaches & etc.)
(b) 1/2 cup chips + 1/4 cup nuts of your choice

preheat oven to 400F. line a 12-hole muffin tin with paper cups.
sift flour, baking powder and sugar into a large mixing bowl.
rub butter in with your fingertips.
combine milk, vanilla and eggs. gradually add to the flour mixture.
mix well with a fork until mixture is coarse and lumpy.
add chopped fruits and mix the lot lightly.
spoon mixture into prepared tins and bake in the oven for about 20-25 minutes.
turn out to cool on a wire rack after the muffins stand for 5 minutes in the tin.

English Scones (a repost)
you must handle the dough lightly and quickly and have the oven preheated to very hot to start with. scones need the instant burst of heat to get the height.

8 oz self-raising flour
(I used regular flour + 1 T. baking powder)
2 oz. unsalted Butter, cubed but very cold
1 oz superfine sugar
1 small egg, beaten
125ml/ 1/2 cup milk/cream, plus extra for brushing

METHOD
preheat oven to 450F.
Sift the flour and baking powder into a bowl. ( i do this twice) Rub in the butter finely. Add the sugar. Add the egg and milk all at once. Mix to a soft, but not sticky, dough with a knife.

Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 2inch thickness. Cut into about 11 rounds with a 5 cm (2 inch) cutter.

Transfer to a greased baking tray taht has been heated on top of the oven while the oven has been prepeating. Brush the tops with milk or dust with extra flour. After baking for 5 minutes at 450F, turn the oevn down to 230F for another 5 minutes. the scones should be pale golden. (take the scones out and the inside of the scones will continue to cook with the heat.)

Cool on a wire rack. Serve fresh with butter or clotted cream or whipped double cream and jam of your choice. Scones are meant to be eaten right away.