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Scones for tea!

Scones

Origin: Scones have always beaten me. I am sure most of you can relate to those flop days where you begin all inspired, rush out to the shop to get the ingredients you require, spend ages preparing your homemade goods, only to find, you got distracted, forgot to put the oven on or forgot how many teaspoons of raising agent you had already added. Yip I have done that more than I like to admit.Click here to go straight to printable recipe

These air-head days always seem to happen on a day that I choose to bake! Every baker knows that this is the one genre of cooking that calls for precision measuring, timing and touching techniques.

But I LOVE SCONES! The quintessential comfort food that every girl needs in her life, just like shoes and handbags, there is nothing like a hot scone, straight from the oven, smothered in freshly whipped cream and homemade strawberry jam to make your day a whole lot better. Even more satisfying is sharing one with a girlfriend or two, china tea cup in hand, at an underground tea party buzzing with gossip.

Back to the best scone recipe. Oh my- just Google that and you will get so many recipes you won’t know where to start. Some made with 00 flour sifted 12 times, or lemonade as the liquid ingredient! Some with eggs some no eggs, the recipes are absolutely endless.

Here is the one I have got my head around, which is easy, and takes 5 minutes to make. I made and flopped the recipe about 5 times to test what would happen if extra flour was added (as it seemed very wet) and how much it should be handled. This amount of flour seems right, and the conclusion is to touch it as little as possible. Too much touching will result in heavy, stoggy scones. Just flour your hands, push and pat into a round, then cut your shapes immediately.
They are never nice later, and are best made 10 minutes before your guests arrive and demolished immediately. Post your best scone recipe – it will be fun to see who does what.

Bakers Tip: Did you know (my girls didn’t know this!) the (g) vs (ml) measurement for butter will always remain the same? Eg: 150 g butter = 150ml butter. If your recipe is in grams a very easy way to get to the weight you require is to cut the block up like this.

     

1.   Make a cross from side to side. Where the lines meet will be exactly half of your block. Eg: 500g block – you now have 2 x 250g pieces.

2.  Taking this half a block, make another cross from corner to corner. This can either be cut into two equal pieces of 125g each or

3.  into four x 62.5g pieces.

4.  Egg wash your scones just before putting in the oven and sprinkle with a little cinammon and sugar.

Scones for tea! (Makes a baker’s dozen)

500g Cake flour (fresh and well sifted)

2 Tablespoons of baking powder

150g sugar

2.5ml salt

1 cup seedless raisins

125g butter cut into little squares

250ml sour cream, buttermilk, or natural yoghurt (as chilled as possible)

100ml milk (as chilled as possible)

Cinnamon and sugar to dust

Egg and milk wash to glaze

Method:

  Preheat your oven to 200oC. Dust a baking sheet with flour.

  1. Cut your butter into small cubes and refrigerate.
  2. Sift the flour, baking powder, sugar, and salt into a mixing bowl.
  3. Add the butter to the dry ingredients and gently rub together with your fingertips until the mixture resembles fine crumbs. Refrigerate for 15 minutes (the colder the mixture remains the lighter and flakier your scones will be)
  4. Add the raisins, and then the sour cream and milk.
  5. Use a knife or spatula to gather all the ingredients off the side of the bowl and form it into a ball in the centre of the bowl.
  6. Flour a board and your hands and turn the mixture out, gently mixing the dough and patting it to form a round about 4-5cm thick.  Cut out 12 -13 scones with a scone cutter or glass rim.
  7. Now glaze with the egg wash and sprinkle with a little cinnamon sugar.
  8. Bake for 15-20 minutes until golden brown. Ovens will differ so keep checking from 15 minutes.
  9. Serve with whipped or clotted cream and strawberry jam while still warm.

 

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