Scones Recipe

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Scones

  • Servings: 4 - 6
  • Difficulty: Medium
  • Print

Scones, jame and cream

Ingredients

  • 3c plain white flour plus extra for dusting
  • 1½T sugar
  • 3t baking powder
  • 1t bicarb
  • Pinch salt
  • 100g cold butter, cut up into cubes of 1 – 2cm
  • Juice of half a lemon
  • ½c plain yoghurt (low fat or double cream)
  • 3 – 6T milk, or a mix of milk and more yoghurt

Optional to serve:

  • Butter
  • Honey or a selection of jams
  • Whipped or clotted cream

Method

Preheat the oven to 220°C. Prepare a baking tray with some baking paper and sprinkle some extra flour on your countertop or a wooden board so it’s ready for later.

Place all the dry ingredients in a large bowl and mix together. Add the butter to the flour mix and cut it up further if necessary, coating the pieces with flour.

Then rub the butter into the flour mixture. Pinch and rub the pieces of butter between your fingertips, while lifting the mixture to incorporate air, until it resembles fine breadcrumbs. It’s better to work it less than more, so don’t worry if there are still a few bigger pieces of butter. See here for a quick demo.

Add the lemon juice and yoghurt and using a knife, mix them in. Now add 3T of milk and mix again with the knife. Keep adding milk and mixing with the knife until all the dry bits are incorporated and you have a moist and slightly sticky dough.

With floured hands, gently push the dough together where necessary to form a rough ball, again without handling it too much. Turn it out onto the floured surface. Again with floured hands, pat it down to about 4cm thick then turn it over, making sure there is flour underneath, so you have a floured surface of dough facing up. Gently shape it into an approximate square or rectangle.

Then carefully transfer it to the baking sheet. Shape a bit more if necessary, before using a sharp knife to cut into squares of about 5cm x 5cm. It will be sticky but use the knife to gently try to shift the squares slightly apart on the paper.

Place in the oven and bake for 15 – 20 minutes until the scones have risen and the surface is starting to change colour to a very pale brown. The scones should be just firm but still soft.

Remove from the oven and cool for a couple of minutes before separating the scones gently with a knife. Place them in a bowl covered by a tea towel to keep them warm while you make your final preparations for tea.

Serve with butter, jam or honey, and whipped cream.

 

© Alexandra Lawrence and Inspired Nourishment, 2014

http://www.inspirednourishment.wordpress.com

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