Sunday, 15 January 2017

Posted by Judie on Sunday, 15 January 2017
Classic scones recipe, super easy and quick. Serve with jam and clotted cream.


Ingredients:
Makes about 18, 5cm diameter scones.
  • 350g self-raising flour (OR 345g flour + 2 1/4 tsp baking powder)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 egg, beaten (for glazing)
Directions:
Heat oven to 220 degrees Celsius (fan 200C) and place the baking sheet you will use to bake the scones inside the oven to heat up. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. You can also use a food processor for this step. Stir in the sugar. 

Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.

Pat into a round about 3cm high, making sure that the bottom is well dusted with flour. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough to cut as many circles as possible. Reshape the dough to be 3cm high, and repeat the cutting process until all the dough is used up. Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 15-20 minutes until risen and golden on the top. 

Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160 C or fan 140C) for a few mins to refresh. 












Adapted from Original Recipe
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