Scone, with its delicate flaky texture is commonly a high tea element and can be savory or sweet depending on ingredients mixed in. I like scones and love freshly baked scones. Slightly melted butter with a dollop of jam in combination with warm flaky scone, mm...heavenly.
Basic British scones are easy to make with literally no skill requirement. A batch of scones can be made in just 30 minutes (if you don't dilly dally around like me). There are many variations but I find below ratio just nice for my liking. I like to bake them on Sunday morning so we can have some nice warm scone as breakfast and then some left overs for high tea; with cream cheese and jam if possible, else I'm perfectly contented with just a thick layer of butter spread.
Ingredients:
(makes about 9 scones)
250 g flour
60 g cold unsalted butter *skip the salt if salted butter is used
50 g granulated sugar
10 g baking powder
1/4 tsp of salt
1 egg
1 tsp vanilla extract
100 ml milk
Methods:-
1. Preheat the oven to 180ºC. In a large bowl, whisk together flour, sugar, baking powder and salt.
2. Cut the butter into small pieces and blend into the flour mixture with two knives, or with fingertips. The mixture should look like coarse crumbs.
3. In a measuring cup (or a clean bowl), whisk together egg, milk and vanilla extract.
Basic British scones are easy to make with literally no skill requirement. A batch of scones can be made in just 30 minutes (if you don't dilly dally around like me). There are many variations but I find below ratio just nice for my liking. I like to bake them on Sunday morning so we can have some nice warm scone as breakfast and then some left overs for high tea; with cream cheese and jam if possible, else I'm perfectly contented with just a thick layer of butter spread.
(makes about 9 scones)
250 g flour
60 g cold unsalted butter *skip the salt if salted butter is used
50 g granulated sugar
10 g baking powder
1/4 tsp of salt
1 egg
1 tsp vanilla extract
100 ml milk
Methods:-
1. Preheat the oven to 180ºC. In a large bowl, whisk together flour, sugar, baking powder and salt.
2. Cut the butter into small pieces and blend into the flour mixture with two knives, or with fingertips. The mixture should look like coarse crumbs.
3. In a measuring cup (or a clean bowl), whisk together egg, milk and vanilla extract.
4. Make a well in the dry mixture, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Do not over mixed.
5. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's smoother. Do not over knead.
6. Pat dough into a round with about 2 cm thickness and cut with 5 cm or 6 cm round cookie cutter. You can also cut it into triangles, no obligation to stay round.
7. Place the scones on the baking sheet and bake them for about twenty minutes or until lightly brown.
8. Remove from oven and transfer to a wire rack to cool. Serve with cream or cream cheese or butter and your favorite jam. They are delicious when served warm.
These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well. If freezing, freeze once cool. To defrost, put them in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
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5. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's smoother. Do not over knead.
6. Pat dough into a round with about 2 cm thickness and cut with 5 cm or 6 cm round cookie cutter. You can also cut it into triangles, no obligation to stay round.
7. Place the scones on the baking sheet and bake them for about twenty minutes or until lightly brown.
8. Remove from oven and transfer to a wire rack to cool. Serve with cream or cream cheese or butter and your favorite jam. They are delicious when served warm.
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