Sunday, 23 May 2010
These are damned easy. Why the hell have I not made them before? Definitely give them a whirl if you haven't already.
To maximise your enjoyment, I have for you two tips:
1 When you're rolling out your scone dough, roll it out very thick - at least 2cm (I advise having a quick look at a ruler or something because 2cm is more than you think it is). This is because although scones rise a bit while they're cooking, they don't rise loads like, say, fairy cakes. So if you want a big, hearty-looking scone, right from the start they have to be pretty substantial.
2 Don't let them hang around. If you're having people over and you want to give them a cream tea, either make up the dough the night before or in the morning, store it in the fridge and then about an hour before you want to eat, roll out the dough, cut and bake.
So here we go:
for 12 small scones or 6 large
225g self-raising flour
large pinch salt
40g butter, cut into small pieces
1.5 tablespoons caster sugar
about 150ml milk
1 Preheat the oven to 220C. Sieve the flour and salt into a bowl. Then rub the butter into the flour until the flour looks like breadcrumbs
2 Add the sugar and mix around a bit
3 Add the milk one sploosh at a time and mix round with a knife until the mixture comes together to form a dough. Smoosh this around a bit with your hands until it seems to be all of a piece.
4 Turn the dough out onto a floured surface and roll out to a thickness of AT LEAST 2cm. Cut out scone shapes with a scone-cutter. Funnily enough, scones sort of shrink about 0.5cm in width as they are cooking, so go for a slightly larger pastry cutter than you actually want your scones to be.
5 Put the scones on a lightly greased baking tray and bake for between 12-16 minutes on a high shelf
You could turn these into fruit scones by adding some currants or mixed peel between stages 2 and 3.
If this all seems a bit boring and easy, Delia Smith has a slightly more advanced scone recipe, which utilises buttermilk.