Scones

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                    SCONES   




I love a buttery, light, moist scones with crumbly corners. They are so quick and easy to make. Spread jam, clotted cream, butter or simply eat them plain. Delicious!



Some notes on making SCONES

- My golden rule of baking, use quality ingredients. Use real butter not substitute.

- Use cold ingredients  - keeping scone dough as cold as possible by using cold ingredients like milk, egg and butter.

- I like using frozen grated butter, the finer the pieces of cold butter the less the scones spread and the quicker the butter mixers into the dry ingredients. Unlike a pie crust, don't have big pieces of butter in the flour rather, it has a sandy soft texture.The cold butter creates  that beautiful flaky texture. Try not to over mix the dough or allow it to get warm. It will result a flatter and overly dense scones. ( If you notice the butter become greasy and melty, pop into freezer for 15 minutes before proceeding. 

- With this basic recipe, you can toss in your favorite add-ins like chocolates, coconut, spices, fresh or dried fruits or toasted nuts and let your creativity shine.

- Use very sharp cutter to cut out the scones. Make sure not to twist the cutter when cutting, just lift and ease the dough out. Otherwise they won't rise as tall.

- Be careful not to over bake your scones. They could come out dry. So pull then from the oven when the centres are set and golden brown.

Let's get baking!




INGREDIENTS

- 250g all purpose flour

- 100g cold salted butter (shredded)

- 1/4 tsp salt ( if using unsalted butter add 1/2 tsp of salt)

- 3 tbsp cold milk

- 4 tbsp granulated or brown sugar

- 2 tsp baking powder 

- 1 egg 


METHOD

- Sift in flour, baking powder into a mixing bowl.  Add sugar and salt. Mix

- Grate frozen butter. With your finger tips, rub butter into flour until mixture resemble bread crumbs. 










- Break an egg into a jug, add milk and beat together * reserving 1 tbsp of liquid in the jar. Pour the mixture gradually into the dry ingredients. ( If it feels dry add extra milk 1tsp at a time) Mix gently until a dough form. If you are adding any add-ins, add it now. 



- Scatter some flour onto the worksurface and tip the dough out. Pat the dough into 2cm thickness. With a sharp cutter, cut out scones. Use what ever size you prefer, larger or smaller. Gather the trimmings and roll back into the same thickness and cut.



- Refrigerate scones for at least 20 minutes. Meanwhile, preheat oven to 200c.

- Before baking, brush the top of the scones with remaining egg/milk mixture. Bake for 13 to 15 minutes ( baking time may vary depending on your oven)  or until well risen and golden brown.




-  Remove from the oven and let it cool for a few minutes before enjoying.


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