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Scones 4 February 2012

Posted by cath in cakes and treats, comfort food, easy, Recipes, variations.
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Quick and easy, the secret seems to be: don’t try too hard! Instead of rolling the dough, just pat down with cool hands. Also, don’t cut them too thin, 2 cm or a bit thicker is best.

Here’s the full recipe, makes 8 or 9 small scones (6 cm size cutter):

250g self-raising flour
Pinch salt
1 level tsp baking powder
25g caster sugar
50g butter, fridge cold
125ml full fat milk
1 large egg, beaten

Pre-heat the oven to 200 degC, grease a baking sheet.

Sieve the flour, salt and baking powder into a bowl. Cut the cold butter into cubes and either rub in by hand or process very quickly.

Now add the sugar and mix briefly again. Add about half the beaten egg and process again adding the milk pouring it in slowly, or do this using a knife mixing until a sticky dough is formed. In the processor, keep going until a ball is formed. You should have a splash of milk leftover. By hand a little kneading in the bowl helps, but don’t handle the dough to much and keep those hands cool!

Lightly flour a board, using s-r flour again. Don’t use too much extra flour, you won’t need it. Turn out the dough ball and quickly flatten it to about 2 cm thick, no thinner!

Cut using a 6 cm round, press down evenly and then remove the excess dough from around the first scones. You need to very quickly press the dough back into a ball and push down again. Repeat until its all cut.

Place cut scones on the baking sheet. Add any remaining milk to the beaten egg leftover, mix and brush onto the top of the scones.

Bake in the oven for 8-10 minutes until golden and hollow when tapped on the base.

Remove and place on a rack to cool, best served warm.

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This makes a basic, white, plain scone, perfect for cream tea…but anything can be added before mixing to a dough, so experiment away with savory and sweet additions. My favourite has to be cheese, a strong grated cheddar is good… and although you can add as much as you want, for this quantity about 50g of cheese/ dried fruit/ nuts etc. should be about right.

I’ve been eating my scones with raspberry jam and clotted cream – yum, and perfect with a nice cup of tea. Hope you enjoy making scones of all sorts.

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