Tuesday, 29 March 2011

Scone in 60 seconds . . . . . . well, 20 minutes actually.

Scones, pronounced however you feel, are a small bread of Scottish origin, but eaten all over the world. Famous as a component of Devonshire Tea. Otherwise known as "Rock Cakes," "Fat Rascals," and "Singing Hinnies".
They can be awkward to get right, overcook them and they are more stone than scone, undercook them and they fall to pieces and taste yuck. I'm certainly no expert at making the perfect Scone, far from it, more disasters than successes. This is a recipe that seems to work for me.
As a variation, throw in a handfull of raisins, before adding the milk.

225g Self-raising flour
35g Castor sugar
Pinch of salt
30g Butter (extra for greasing, but I prefer to use a baking sheet)
up to 150ml Full fat milk (you may not require the full amount.)
1 egg, lightly beaten to glaze.

Serve with:
A quality clotted cream
A good jam of your choice. Strawberry is a favourite.

1. Pre-heat oven to 210c
2. Place flour, sugar, and salt into a food processor, and quickly mix. Add the butter and mix again until it looks kinda like small breadcrumbs.
3. Slowly pour in the milk, whilst mixing, until a dough forms, it needs to be quite moist, but not so it sticks to the side of the bowl. You may not need the full amount of milk, so go slow.
4. Heavily flour a clean work surface, make the dough into a ball, and flatten until about 2cm thick.
5. Using a 4-5cm round cutter, cut out the scones, this mix should make around 9-11 scones.
6. Place the scones on a lightly greased tray or I prefer to line one with a baking sheet, lightly brush the scones with the beaten egg, and bake for around 12 minutes, or until they have risen and turned a light golden brown. Remove from oven and slightly cool on a wire rack.
7. Best eaten warm, cut in half, then add a spoon of clotted cream, and a good spreading of jam.

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