Classic scones for breakfast…

Scones. Before I baked this batch of scones, I have never tasted one or baked any before. It was a risk I took to bake scones! I have no idea why I have the urge to bake scones but I did it! Maybe it resembles a cookie or maybe it was the fact that it looked rather posh and delicate to be consume that I have the cravings for it. I did not know how it was eaten or how the desired outcome there should be. I just went ahead and bake it!

Therefore today, I would love to share with you my recipes for classic scones!

Ingredients

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg, to glaze
  • jam and clotted cream, to serve

Method

  1. Heat oven to 220C/fan 200C/gas 7. 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. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  3. 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 4cm deep.
  4. 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, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  5. Bake for 10 mins 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 160C/fan140C/gas 3) for a few mins to refresh.

I ate my scones with butter and berry jam. And before I consume my scones, I would toast it for about 2-4 minutes in the toaster or you could heat it up in the microwave. Then I would slice them into half and spread my butter and jam! I accompanied it with a cup of milk and I never felt more contented!

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I could say that the product was a success! Something I love about this recipe is that the making of the scones were simple and fast. You could start making your dough at 8am and have fresh scones by 9.30am! I was really satisfied with what I got and I am ready to further explore different types of scones!

I hope you enjoyed this week’s post and Good Luck & Have Fun baking….!

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Source of recipe from BBC Good Food, Classic scones with jam and clotted cream. (http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream)
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