Classic Scones

 

CLASSIC SCONES

 

The classic English scone is always a favorite breakfast treat for our family!  These scones are easy to make, require no equipment – aside from your own two hands - and within less than 30 minutes, you’ll not only have a deliciously fragrant kitchen, but your table will be ever so inviting with these freshly baked treats!

 

Made with simple ingredients that most of us keep in our kitchen cupboards and refrigerators, scones make an appearance almost every week in our household.  Made with just a hint of sugar, I can even just eat these plain with a sliver of butter, or when I’m in need of a sugar boost, I’ll top them with clotted or whipped cream and a variety of jams.

 

Normally served at high tea (served after the savory sandwiches and prior to the cakes), or as a base of the Cream Tea (tea served with scones, jam and clotted cream), they aren’t normally considered a breakfast dish.  We just happen to love them at breakfast, as they are so simple to make, and are faster to prepare than regular bread.  

 

Considering its simplicity, there are actually so many interesting facts about scones.  The first one having to do with the pronunciation of its name!  Depending on where you are in the UK, or in the world, some pronounce it in a way that rhymes with “bone”, and others pronounce it as rhyming with “gone”.  Apparently, her Majesty, Queen Elizabeth says the latter – so I’m going to go ahead with that one! 

 

Additionally, there is much debate as to whether the cream should be applied first, followed by a dollop of jam, OR vice-versa.  Based on a tweet made by a former royal chef of her Majesty, he claims that the Queen prefers to spread jam first, and then top the scone with cream – the Cornish way.  I’ve tried it both ways, and personally don’t have a particular preference.  However, being a tea enthusiast, the pairing of the two is important for me, so, as I’ve always been a big fan of Earl Grey, that’s my go to English tea when eating scones.

 

Now grab your basic ingredients, a cup of hot tea and let's get started!

 

CLASSIC SCONES

 

SERVINGS:             6 (8 CM DIAMETER) SCONES

PREP TIME:           10 MINS

BAKING TIME:       12-15 MINS

PRE-HEAT OVEN:   210 CELSIUS

 

INGREDIENTS:

300 gms flour

3 Tbsp sugar

4 tsp baking powder

½ tsp salt

80 gms butter (cold and cut into small cubes)

170 ml milk

 

GLAZE:

1 egg (beaten)

1 tbsp cream or milk

 

RECIPE:

 

1)    Pre-heat the oven to 210 Celsius, place a silicon baking mat or parchment paper on a baking tray and prepare an 8 cm round cutter, together with a small bowl of flour for dipping the cutter in when cutting out the scones. Beat the (glaze) egg and cream/milk together in small bowl and set aside for the last touch.

 

2)    Place a sieve over a medium sized bowl.  Add flour, sugar, baking powder and salt, and begin to tap lightly over the bowl, until all dry ingredients are rid of any clumps. Stir with a whisk to ensure that the ingredients are well combined.

3)    Add cold butter cubes to the flour mixture, and using your fingers tips, quickly rub the butter and flour continuously until a bread crumb-like mixture forms. It’s alright if a few larger clumps of butter remain.  The butter will release moisture and allow for air to form within the dough creating a fluffier pastry.

4)    Make a small “well” in the middle of the flour and slowly add the milk while stirring with a wooden spoon or spatula.  Stop adding once the dough starts to hold together.  The dough will be very slightly sticky.  Do not stir the dough too much, or you’ll end up with a tough and heavy scone.

 

5)    Scoop out the dough onto a lightly floured surface and begin to knead it gently by simply flattening the dough a little bit (after turning it around on both sides on the floured surface), folding it in half once, then flattening it out again and folding in half again.  Do this around 4-5 times. 

 

6)    Finally, flatten dough with your hands into a disc that is around 20-22 cm wide in diameter and about 2.5 cm thick.  Using the 8 cm diameter round cutter, cut the scones out in a way that you can get as many as you can in one go. Dip the cutter into the bowl of flour between each scone to prevent them from getting stuck to the cutter and deforming their shape.  NOTE: When cutting, be sure to cut straight down, and avoid wiggling or turning the cutter to loosen the scone from the base dough, as this will affect the way that the scone rises – leading to a lop-sided scone (which one of mine was – I was just testing out the theory 😅…). 

7)    Lift the scone, (I used a narrow spatula to do this) and place onto the parchment paper / silicon mat covered baking tray.  When you can no longer cut out scones from the dough, gather the remaining pieces of dough gently into a ball, and begin the process again. Try to not to overwork the dough during this process.

8)    Once all the scones are on the baking sheet, using a pastry brush, lightly brush the top of the scones with the egg/cream/milk wash, which will create a beautiful shiny top on the scone.

 

9)    Pop them into the pre-heated oven for around 12-15 minutes, depending on the type of oven you have.  I have a fan-forced convection oven and only needed 12 minutes for them to be done.

 

10) Remove from the oven once cooked through.  You can normally tell when they’re done by gently tapping the top of the scones.  If they make a sort of hollow noise, then they’re good to come out.

The lop-sided one👆

11) Cool for 5 minutes on a wire rack and then place in a wicker basket lined and covered with a tea towel to keep slightly soft.  Or simply present them warm on a large plate.   Best served warm with clotted cream, whipped cream, butter and jam.  

I hope you enjoyed today’s blog post!  

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Wishing you a very happy weekend ahead!

 

Gastronomically yours,

 

Pia