Monday, 28 October 2013

Basic Scones

In a moment of madness I decided to bake scones for the very first time in my life. Turns out it is pretty easy. The trick is to not overwork the dough. Try and resist the urge to work and knead it. The less you work it, the better they will be.

We enjoyed our scones as lunch with tea, jam, strawberries, blue berries and whipped cream. I also had a lot of fun taking photos of the scones... my poor family had to wait at least 10 minutes before I allowed them to tuck in. Next time I'm going to try to bake savoury scones!

Here is a link to the recipe from and here is a copy of it:

plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
jam and whipped cream, to serve

Step 1
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Step 2
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Step 3
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
Step 4
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

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