Tuesday, August 31, 2010
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)
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
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 :)).
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).
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.
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 :))