Scones Recipe
Scones Recipe
Scones
Recipe
Scones
Makes
10-12 scones
Ingredients
250
gm self-raising flour (available in some supermarkets, otherwise
use 00 and lievito)
a
good pinch of salt
50
gm caster sugar
50
gm butter, chilled and diced
1
medium free-range egg
approx. 75ml
milk (full fat) .
Method
Preheat
oven to 220° C
Sift
the flour, salt and sugar into a mixing bowl. Add the butter and
rub into the flour mixture using the tips of your fingers.
When
the mixture looks like fine bread crumbs, beat the egg with 75 ml
milk and add
to the mixture gradually until you have a soft but not over-sticky
dough, using a round bladed knife. Be careful, you
probably won’t need it all!
Use
your hands to bring the mixture together to form a slightly soft
dough. (If the mixture seems too dry or has not absorbed all the
crumbs, add a little more milk)
Turn
the dough out onto a lightly floured work surface and knead gently
for a few seconds just to bring it together (do not overwork it or
the scones will be heavy and will not rise well).
Either
roll out with a rolling pin or pat out with your (floured) hands to
about 2cm thickness and cut out rounds with a 5cm cutter. Press the
trimmings together to cut out more rounds (the mixture should make
10-12 scones).
Set
the rounds slightly apart on a greased baking tray (or baking tray
lined with baking parchment) and bake towards the top of the
oven for 8 to 10 minutes, until well risen and a good golden brown
colour.
Remove
from baking tray and cool on a wire rack.
Serve
split in two and spread with butter and jam, or with whipped cream
and jam (or just butter).
50
gm of sultanas can be added to the mixture if desired.
For
those of you with modern baking equipment, scones can be made in a
food processor by putting the flour, salt and sugar in the bowl and
pulsing briefly just to combine. Add the butter to the bowl and
process until the mixture looks like fine bread crumbs. Beat the
egg with 75 ml milk and, with the machine still running, pour the
egg mixture into the processor, stopping the machine as soon as the
mixture comes together to make a ball of slightly soft dough (you
may not need it all. If, however, dry crumbs remain in the bowl,
add a little more milk). Then proceed as above.
Whichever
way you make the scones, by hand or by machine, it is really
important not to overwork the mixture. Knead (or mix with the food
processor) only as much as is necessary to make the dough stick
together, able to be rolled or patted out.
Be
careful that the scones do not burn on the bottom when you cook
them. To avoid this, make sure there is room in the oven for the
hot air to circulate around the baking tray they are on, both
underneath and at the sides (i.e don't have the tray right against
the sides of the oven), and don't cook them too low in the oven.
Good
luck!
Cheese
Scones
Ingredients
as above, but without any sugar and with the addition of 75-100 gm
of finely grated mature cheese.
Add
75gm of cheese when you have combined the flour, salt and butter
and before you add the liquids. Use the remaining 25gm cheese to
sprinkle on top of the individual scones when they are ready to be
baked in the oven.
NB
Cheese Scones are not usually eaten with jam or cream, just butter!
Scones
Makes 10-12 scones
Ingredients
250 gm self-raising flour (available in some supermarkets, otherwise use 00 and lievito)
a good pinch of salt
50 gm caster sugar
50 gm butter, chilled and diced
1 medium free-range egg
approx. 75ml milk (full fat) .
Method
Preheat oven to 220° C
Sift the flour, salt and sugar into a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers.
When the mixture looks like fine bread crumbs, beat the egg with 75 ml milk and add to the mixture gradually until you have a soft but not over-sticky dough, using a round bladed knife. Be careful, you probably won’t need it all!
Use your hands to bring the mixture together to form a slightly soft dough. (If the mixture seems too dry or has not absorbed all the crumbs, add a little more milk)
Turn the dough out onto a lightly floured work surface and knead gently for a few seconds just to bring it together (do not overwork it or the scones will be heavy and will not rise well).
Either roll out with a rolling pin or pat out with your (floured) hands to about 2cm thickness and cut out rounds with a 5cm cutter. Press the trimmings together to cut out more rounds (the mixture should make 10-12 scones).
Set the rounds slightly apart on a greased baking tray (or baking tray lined with baking parchment) and bake towards the top of the oven for 8 to 10 minutes, until well risen and a good golden brown colour.
Remove from baking tray and cool on a wire rack.
Serve split in two and spread with butter and jam, or with whipped cream and jam (or just butter).
50 gm of sultanas can be added to the mixture if desired.
For those of you with modern baking equipment, scones can be made in a food processor by putting the flour, salt and sugar in the bowl and pulsing briefly just to combine. Add the butter to the bowl and process until the mixture looks like fine bread crumbs. Beat the egg with 75 ml milk and, with the machine still running, pour the egg mixture into the processor, stopping the machine as soon as the mixture comes together to make a ball of slightly soft dough (you may not need it all. If, however, dry crumbs remain in the bowl, add a little more milk). Then proceed as above.
Whichever way you make the scones, by hand or by machine, it is really important not to overwork the mixture. Knead (or mix with the food processor) only as much as is necessary to make the dough stick together, able to be rolled or patted out.
Be careful that the scones do not burn on the bottom when you cook them. To avoid this, make sure there is room in the oven for the hot air to circulate around the baking tray they are on, both underneath and at the sides (i.e don't have the tray right against the sides of the oven), and don't cook them too low in the oven.
Good luck!
Cheese Scones
Ingredients as above, but without any sugar and with the addition of 75-100 gm of finely grated mature cheese.
Add 75gm of cheese when you have combined the flour, salt and butter and before you add the liquids. Use the remaining 25gm cheese to sprinkle on top of the individual scones when they are ready to be baked in the oven.
NB Cheese Scones are not usually eaten with jam or cream, just butter!