This is something that i wanted to make for a long time..way long before i started this blog. The reason i could give myself is that scones are not easy to make..though it comes with simple ingredients but it requires deep understanding of baking and kneading techniques. I remember seeing this post from Happy Home Baking when she made her scones and she actually laid out all the tips in making scones. You can go over to the above link and check out all her useful tips. yeah, so useful that i wrote it down in notes, read that a couple of times before i started making them..like cold ingredients, kneading part, cutting them out, arranging them close to each other.. though i did not use her recipe, i must admit that without those notes, the scones might not turn out as good as it should be.
I actually made 2 batches of scones on that same day because i wasnt fully satisfied with the appearance of the 1st batch of scones..they looked bit short to me and so i made another batch, well, it didnt take long to make one batch of scones..maybe around 30mins. These scones were light and soft.I would say though the 2nd batch looks better , the texture of the 1st batch was more satisfying..the 2nd batch was a little slightly crumbly..you know like when you take one bite, there will be bits of pieces at the side dropping, it's strange because i was using the same recipe ..the only difference is that i rested the dough in the 1st batch for about 15mins before i cut them out, so i'm not really sure becos of this , the texture turns out better or maybe it was due to my kneading part, but overall i was more than pleased with the results.
|the 2nd batch|
|the 1st batch|
Recipe ( from Biscuits, Baking and Cakes - the essential recipe cookbook)
Ingredients ( makes around 8 )
225gm/8oz self raising flour
1tsp baking powder
pinch of salt
40gm/ 1 1/2 oz cold butter, cubed
15gm/1/2 oz caster sugar
150ml/1/4pint milk plus 1 tbsp for brushing
some raisins, if you wish
1.Preheat oven to 220C, 15mins before baking. Sift the flour, baking powder and salt into a large bowl.
2.Rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the sugar and mix in enough milk to give a fairly soft dough.
3. Knead the dough on a lightly flour surface for a few seconds until smooth.( i rested the dough here for 15mins or chill for 30mins as suggested by happy home baking)
4. Roll out until 2cm thick and stamp out using a 6.5cm floured round cutter
5.Place on an oiled baking sheet and brush the tops with milk - do not brush it over the sides of the scones will not rise properly.( i skipped the brushing part)
6.Bake in a preheated oven for 12-15mins or until well risen and golden brown. Transfer to a wire rack and serve warm or leave to cool completely.
( if you want to add in raisins, you can add them in at step 2 together with the sugar and milk)