The past few posts have looked at tea and, thinking that you may be hungry, the focus will now go on to some scone-making. There are many, many different recipes for scones. Some recipes use eggs, some don’t, and everybody seems to have their own closely guarded secret to make sure their scones are the best.
My secret ingredients are free and can be added at any time. They are care and confidence. Be confident that you will make the best scones and they will be sensational. Care about them, using good quality ingredients and they will reward you with their deliciousness. If you worry, something will go wrong – I think the worry is transmitted through the fingers and I can certainly remember my first heavy, lumpy offerings when a scone novice. Just keep practising and your confidence will increase.
The following recipe for plain scones is pretty foolproof to start with. I have a tendency to add or substitute things depending on what is in the fridge. Scones love sour milk so do use up any rather old pots of cream or plain yogurt that may be lurking in the fridge.
Ingredients:
200g Plain organic flour
50g Butter
150cc full fat milk at room temperature
1 teaspoon lemon juice or vinegar
1 tablespoon caster sugar
4 teaspoons baking powder
½ teaspoon salt
Method:
1. Preheat the over to 220 degrees centigrade.
2. Place the teaspoon of lemon juice/vinegar into the milk.
3. Sieve the flour, baking powder, sugar and salt into a large bowl.
4. Cut the butter into small cubes and drop into the flour. With your fingertips rub the butter into the flour until there are no lumps of butter. It will look and feel like breadcrumbs.
5. Make a well into the ‘crumb’ mixture and pour in the milk. It should have a few lumps, a bit like yogurt. This is the consequence of the acid reacting to the alkaline of the milk.
6. Cut and fold the mixture with a large palette knife until combined and makes a soft loose ball. If you find the mixture is very sticky just sprinkle in some more flour.
7. Scoop up the soft dough ball and place on a floured board or table top. The flour will prevent it from sticking.
8. Pat down the ball until it is about 2 cm thick (no thinner) and looks reasonably smooth on top (you could use a rolling pin).
9. Cut out the scone shapes with a fluted round scone cutter and place the shapes onto a floured baking tray.
10. Once you have finished cutting out the shapes, roll up the remaining dough into a ball and repeat the process until all used up.
11. If desired, paint the top of the raw scones with milk or beaten egg to create a glazed top.
12. Place in the hot oven for about 9 – 10 minutes until risen and golden brown. Check that the base of the scone is also a nice brown.
13. Cool and the serve with some good quality jam and either clotted cream, whipped cream or butter.
Please let me know how you get on. Over the next few weeks I shall go through certain tips and point in more detail, such as the quality of the flour, baking powder, suggested added ingredients. In the meantime – enjoy!
4 teaspoons baking powder
½ teaspoon salt
Method:
1. Preheat the over to 220 degrees centigrade.
2. Place the teaspoon of lemon juice/vinegar into the milk.
3. Sieve the flour, baking powder, sugar and salt into a large bowl.
4. Cut the butter into small cubes and drop into the flour. With your fingertips rub the butter into the flour until there are no lumps of butter. It will look and feel like breadcrumbs.
5. Make a well into the ‘crumb’ mixture and pour in the milk. It should have a few lumps, a bit like yogurt. This is the consequence of the acid reacting to the alkaline of the milk.
6. Cut and fold the mixture with a large palette knife until combined and makes a soft loose ball. If you find the mixture is very sticky just sprinkle in some more flour.
7. Scoop up the soft dough ball and place on a floured board or table top. The flour will prevent it from sticking.
8. Pat down the ball until it is about 2 cm thick (no thinner) and looks reasonably smooth on top (you could use a rolling pin).
9. Cut out the scone shapes with a fluted round scone cutter and place the shapes onto a floured baking tray.
10. Once you have finished cutting out the shapes, roll up the remaining dough into a ball and repeat the process until all used up.
11. If desired, paint the top of the raw scones with milk or beaten egg to create a glazed top.
12. Place in the hot oven for about 9 – 10 minutes until risen and golden brown. Check that the base of the scone is also a nice brown.
13. Cool and the serve with some good quality jam and either clotted cream, whipped cream or butter.
Please let me know how you get on. Over the next few weeks I shall go through certain tips and point in more detail, such as the quality of the flour, baking powder, suggested added ingredients. In the meantime – enjoy!
Hey, Caroline, just wanted to ask what do you mean by "Scones love sour milk so do use up any rather old pots of cream or plain yogurt that may be lurking in the fridge.". Does that mean that sometimes I can use yogurt or butter milk instead of normal milk? Thanks!
ReplyDeleteHi Rasa,
ReplyDeleteYes! I often use yoghurt. I seem to buy large pots of it in a attempt to eat healthily. Inevitably the pot slips to the back of the fridge three-quarters eaten. Rather than throw it away I put it in the scones.
I don't use butter milk as have to specially buy and it is not available in my local supermarket. But many people say buttermilk is a must.
You have reminded me - I must now try to make scones with non-dairy produce ie a dairy free 'butter' and non-dairy 'milk'.