Has anyone a sure fire recipe for scones? I don't like the ones from scone mixes.?!
Has anyone a sure fire recipe for scones? I don't like the ones from scone mixes.?
Answers:
Try the following
Sultana scones
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz sultanas
25g/1oz caster sugar
150ml/5fl oz milk
Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sultanas, sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/?in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
or Cheese scones
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz mature cheddar cheese, grated
150ml/5fl oz milk
Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the cheese and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/?in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
or Buttermilk Scones
2-3 tablespoons buttermilk, plus a little extra for brushing
8 oz (225 g) self-raising flour, plus a little extra for dusting
pinch of salt
3 oz (75 g) butter, at room temperature
1? oz (40 g) golden caster sugar
1 large egg, beaten
Pre-heat the oven to gas mark 7, 425°F (220°C).
Begin by sifting the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar. Now, in a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick – be very careful not to roll it any thinner; the secret of well-risen scones is to start off with a thickness of no less than an inch. Cut out the scones by placing the cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour. Now bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool. Serve the scones thickly spread with raspberry butter and lots of clotted cream.