Do Not Scorn My Scones

Scones
Eat them warm with butter, clotted cream and jam.

During a recent trip to Gold Coast, Vanessa bought a couple of scones at a restaurant near our hotel, but was disappointed with them. Since we had some spare time tonight, we decided to take a stroll to Woolsworth at QV Mall to grab some ingredients to try baking some scones ourselves.
Preparation took about 10 minutes plus another 10 minutes, baking time.
We didn’t have access to a cookie cutter, so we improvised and used an egg-shaper ring and resulted in 6 big scones.
As soon as the scones were out of the oven, 4 were quickly smothered with butter and jam. The other 2 have been saved for breakfast :p (just warm them up in the oven, low heat of about 160*C for a few minutes).

Ingredients:
350g Self-raising Flour, plus more for dusting
¼ teaspoon Salt
½ teaspoon Bicarbonate Soda
1 teaspoon Baking Powder
85g unsalted Butter, cut into cubes
3½ tablespoons Caster Sugar
175ml Milk
1 teaspoon Vanilla Extract
2 teaspoons Lemon Juice (if you don’t have any then skip it)
1 small Egg (beaten, to glaze top of scones)

Method:
1. Preheat oven to 220*C (fan mode 200*C) with the baking sheet/tray in the middle rack.
2 .Put the flour into a large bowl with the salt, bicarbonate soda and baking powder, stir to mix.
3. Add the butter, then rub in with your fingertips until the mix looks like fine breadcrumbs.
4. Stir in the sugar.
5. Put the milk into a pot and heat until warm, but not hot.
6. Add the vanilla and lemon juice, then set aside for a moment. If the liquid curdles, sieve before pouring in the next step.
7. Make a well in the dry mix, then add the liquid and combine it quickly with a butter knife.
8. Sprinkle some flour onto the work surface and tip the dough out.
9. Dredge your hands with a little flour and fold the dough over 2-3 times until it’s a little smoother. Pat down into a flat round about 4cm thick.
10. Take a cookie cutter and dip it into some flour. Plunge into the dough to cut as many scones as you can get (depends on the cutter size). Gently press what’s left of the dough back into a round to cut out the remaining scones. Do not over knead the dough.
11. Place scones on the hot baking sheet/tray and brush the tops with beaten egg. Be careful as the tray is hot.
12. Bake for 10-12 mins until risen (the waistline of scone will crack slightly) and golden on the top.

VCG_9714VCG_9715VCG_9716VCG_9713VCG_9718VCG_9726Scones with JamScones1

For variation, cut down the sugar and use sharp cheddar cheese and chives, even bacon bits, for savoury treat.

Happy baking 🙂

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