Scones are known for having been around for years, and are said to be ‘as old as the hills’. However they are still a treat eaten slightly warm with good jam, and thick cream. Nothing with this bake will go to waste as any leftover scones can be split in half and toasted with butter. Just as yummy!
250 grams of Self Raising Flour
50 grams of Caster Sugar
50 grams of Unsalted Butter, (cold from the fridge)
3 tablespoons of Natural Yoghurt
1 Egg, lightly beaten.
1. Preheat your oven to 220°C/ 425°F/ Gas Mark 7.
2. Tip the flour and sugar into your mixing bowl. Cut the weighed butter into small cubes about the size of your thumbnail and add to the bowl with the flour and sugar. Use a knife to toss the pieces of butter in the flour so all are coated.
3. Rub the flour and butter together with your fingertips until the mixture looks like small pieces of rubble. This technique is called ‘rubbing in‘. While you are ‘rubbing in‘ your mixture, life your hands up just above the rim of the bowl so the mixture falls through your fingers. This test means your mixture is ready for the next stage, as it should finely fall through your fingers.
4. Spoon the yoghurt into a measuring jug and pour in enough milk to measure 100ml.
5. Add the beaten egg and mix together with a fork. Then pour your egg mixture into the mixing bowl.
6. Mix it all into the crumbs, first it is best to use a table knife and then, as soon as the mixture starts to stick together, start kneading with your hands.
7. Gather the dough to make a slightly soft textured ball. Sprinkle a little flour onto your worktop, then turn out the ball of dough onto it. Gently press and squeeze the dough together for a couple of seconds just to bring the dough together neatly.
8. Sprinkle your hands with a little flour, the pact the dough out about 3cm thick.
9. Dip the cutter in flour and cut out rounds of dough. Set them, about 2cm apart, on the pre buttered baking sheet. Press the dough scraps together and pat out again, then cut more rounds to make roughly 8 in total. If you dough stretches to making more, then great!
10. Place in the heated oven and bake for 12-15 minutes (I pre-heated my oven for quite a long time before baking my scones, which mean’t that they only really needed around 12 minutes, but remember to keep an eye!) Make sure to test your scones, but checking they are golden brown in colour and a toothpick is removed from the scones clear.
11. Wearing oven gloves, remove the sheet from the oven and set it onto a heatproof surface. Transfer the scones to a wire cooling rack and leave to cool slightly before serving warm at best. It is said that baked scones are best served the same day, but make sure to keep them in a airtight container and they should keep for longer.
These scones are an amazing and simple bake, and are so easy to make, and taste delicious. They are so quick to make, I was thinking that when I bake them next, I might flavour my scones.
For example, for Apple Scones, I would add 1 large tart Dessert Apple, which is quarters, cored and cut into roughly 1cm chunks, to the mixture at the end of step two.
For Cheesy Scones, remember to leave out the sugar and 1/2 a teaspoon of mustard powder and 50 grams of grated Strong Cheddar to the mixture at the end of step two. Then sprinkle the scones with 25 grams of grated Cheese just before they are to be baked in the oven.
Chorizo Scones could also be a delight. Just by leaving out the sugar and adding 50 grams of Sweet Smokey Paprika Chorizo, this is easier when using a pack of thin sliced chorizo, and cutting each slice into 4 rough pieces. This should be added to the mixture at the end of step two.