Tuesday, August 31, 2010

Simple scones


I had no intentions to blog about scones today. Actually, I had a spinach and filo bake lined up. But then Peter G's lemon and date scones popped up on my blog reader and I got an urge to finally put up my scone post. I love a good scone with an afternoon tea - one of the few habits I picked up during my seven years in Scotland :) Although I love a spiced-up scone every now and then (will be so making those lemon and date scones, and also Johanna's raspberry scones soon), I actually prefer a good old-fashioned plain one. This gives me a chance to let one of our home-made jams shine, you see :)

Here's a recipe I love using for plain scones. If you've got a good plain or seasoned scone recipe, then please share the recipe or a link to it in the comments. That'd be much appreciated!

(The photos are from 2008)

Simple scones
Makes eight


225 g plain flour
2 tsp baking powder
a pinch of salt
50 unsalted butter
2 Tbsp caster sugar
100 ml milk
1 large egg

To serve:
whipped double cream or clotted cream (if available)
thick raspberry or strawberry jam

Dip flour, baking powder, salt and cubed butter into a bowl. Stir to cover butter with flour, then pinch between your fingertips until you've got a crumbly mixture. Stir in the sugar.
Pour half of the milk into a measuring jug, whisk in the egg. Pour into the crumb mixture and give it a stir.
Now add the rest of the milk, a spoonful at the time and stirring very gently, until you've got a soft dough that's not sticky (it's possible that just 1 Tbsp is enough). Do not overwork!
Now dip the dough onto a floured surface and press and form into a circle. Using your hands or a rolling pin, roll the dough into a 2 cm (4/5 inch) thickness (that's about the width of your thumb :)).

Making scones / Scones-kakukesed

Take a round cookie cutter (6 cm in diameter) and dip it first into the flour, then cut out 8 circles (you need to gather and re-roll the dough to make enough scones).

Making scones / Scones kakukesed

Place the scones onto a baking sheet that's either floured or covered with a baking parchment. If you like your scones shiny, then brush with a little milk. If you like your scones matte, then dust lightly with flour.

Making scones

Bake in a preheated 220 C oven for 13-15 minutes, until the scones have risen and are golden brown (you can also test for doneness by tapping the base of a scone - it should sound hollow).

Transfer the scones to a metal rack to cool. If you prefer your scones slightly crispy, then leave them as they are. If you love yours softer, then cover the hot scones with a clean kitchen towel.


Serve warm with a spoonful or two of jam and whipped cream. A good scone can be split into two halves with a fork alone (and you can see that the recipe gives you exactly this type of scones :))


Kairit said...

Küll on ahvatlevad kakukesed, vahukoore ja moosiga...mmmm

Saee Koranne-Khandekar said...

Simple and beautiful!

Aniitram said...

Oi, kui põnev! Neid peab kindlasti proovima :)

Megan said...

I'm not sure if this is just an Australian thing, but I think that pumpkin scones are pretty fantastic... :)

margie said...

I love scones, and I am actually working my way slowly through a half-dozen recipes I have, trying to tweak and adjust until I have the "perfect scone". And I, too, tend to prefer a plain scone with a good preserve.

David T. Macknet said...

They look yummy, and just like the ones we get here!

Anonymous said...

They do look like simple and very delicious Scones. Great post.

grub said...

i love scones and your photographs make it look delectable!