SCONES
Turn your oven to 400 degrees F. and have the rack in the centre of the oven.
Collect the ingredients and have everything at room temperature except the butter. If you haven’t done this ahead of time heat the egg in a bowl of warm water and gently warm the buttermilk in the microwave.
You’ll notice the amount of buttermilk is not precise. The amount you’ll need will depend on the humidity that day. You want just enough liquid to hold your dough together. If you get too carried away with adding the extra buttermilk don’t worry. Just drop your scones on the baking sheet. I promise you they will still be delicious.
2 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon soda and 2 teaspoons baking power, 1/2 teaspoon salt
1/2 cup cold butter (or hard margarine) cut into small squares
1/2 cup dried fruit – apricots, raisins currents, cherries blueberries, grated lemon peel
1 large egg, 1/2 to 1 cup buttermilk.
Whisk the flour, sugar, soda, salt into a large bowl.
Cut in the butter until most the mixture is the size of very small peas with a few bigger pieces. If you don’t have a pastry blender use two knives. Make a well in the centre of your flour mixture and add the liquid.
Stir this together gently just until all the flour mixture comes together. Briefly stir in the fruit and lemon peel. If you have too much flour mixture sitting at the bottom of your bowl stir in a little more butter milk. Work quickly, and don’t over-mix . Leave a little flour showing in your mix. It will assimilated when you gently pat out your dough.
Turn dough out onto a lightly floured surface and gently gather and knead the dough just until the dough comes together. It may look a little rough or ragged. That’s OK. Quickly and gently pat the dough into a circle about 3/4 inch deep. Don’t skimp here you want the scones to be voluptuous, lovely and high.
Cut into six or eight edges.
Plate on parchment paper.
Bake on a parchment lined baking sheet for ten to twelve minutes or until golden brown. When you feel the scones are ready to come out of the oven bake for one minute more.
Serve while still warm lavishly spread with butter . Enjoy
| SCONES FOR THE WEEK-END | Print |
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon soda and 2 teaspoons baking power
- ½ teaspoon salt
- ½ cup cold butter (or hard margarine) chopped into small squares
- ½ cup dried fruit - apricots, raisins currents, cherries blueberries
- grated lemon peel
- 1 large egg
- ½ to 1 cup buttermilk.
- Oven temperature 400F 200C About 15 minutes before you are ready to make scones.
- Whisk the eggs and butter milk together
- Whisk the flour, sugar, soda, salt in a large bowl.
- Cut in the butter until most the mixture is the size of very small peas with a few bigger pieces. If you don't have a pastry blender use two knives.
- Make a well in the centre of your flour mixture and add the liquid.
- Stir this together gently just until all the flour mixture comes together. Briefly stir in the fruit and lemon peel. If you have too much flour mixture sitting at the bottom of your bowl stir in a little more butter milk.
- Turn dough out onto a lightly floured surface and gently gather and knead the dough just until the dough comes together. It may look a little rough or ragged. That's OK. Pat the dough into a circle about ¾ inch deep. Don't skimp here you want the scones to be voluptuous, lovely and high.
- Cut into six or eight edges.
- Bake on a parchment lined baking sheet for ten to twelve minutes or until golden brown.
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Augustine is off to make Larry’s Perfect Scones………oh my heavens……the memories of these delightful scones……should have taken one for the flight home!
Scones and tea on the patio – it was an amazing day. Now lavish on the butter and jam and remember our time together.