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NIce Light Scones Recipe
I reckon that this is a great site but I haven't seen too many recipes here yet. I promised a few people too (Billy) - so I will put some here.
Light Scones
(RusT always makes double and sometimes triple this)
250g self-raising flour with a pinch of salt
50g caster sugar
100g butter at room temperature, cubed
1 large egg (duck eggs are best)
Yoghurt or Buttermilk
Preheat the oven to 450F/220C and lightly grease a baking sheet.
Sift the flour and salt into a warm bowl (forget warm bowl, RusT says) and add the sugar. Then rub in the butter lightly with your fingertips until the mixture looks like coarse breadcrumbs. Break the egg into a measuring jug, beat with a fork and then add buttermilk or yoghurt to bring the mixture up to the 5fl oz/150ml level. Beat together and then pour into the bowl and mix gently until the dough comes together. It should be slightly sticky, so add a little more liquid if it looks dry. Knead lightly with floured hands, then pat it onto a floured surface to 1”/2.5cm thick.
Flour a 2”/5cm cutter and cut out rounds, placing them on the baking sheet. Re-form and cut the trimmings. Bake them in the top of the oven for 10-12 minutes until golden brown. If you can lift one without the top breaking off, they are done. Put them on a wire cooling rack and wrap the whole thing in a tea towel. Ideally – serve while still slightly warm.
For fruit scones add 2oz/60g (RusT almost doubles this) mixed dried fruit, sultanas or chopped, peeled eating apple to the mixture after rubbing in the butter.
(You could brush with egg on top to give them a shine. If I do this I sometimes sprinkle on sesame seeds)
I enjoy eating these while still hot with thick cream and jam MMMM
Light Scones
(RusT always makes double and sometimes triple this)
250g self-raising flour with a pinch of salt
50g caster sugar
100g butter at room temperature, cubed
1 large egg (duck eggs are best)
Yoghurt or Buttermilk
Preheat the oven to 450F/220C and lightly grease a baking sheet.
Sift the flour and salt into a warm bowl (forget warm bowl, RusT says) and add the sugar. Then rub in the butter lightly with your fingertips until the mixture looks like coarse breadcrumbs. Break the egg into a measuring jug, beat with a fork and then add buttermilk or yoghurt to bring the mixture up to the 5fl oz/150ml level. Beat together and then pour into the bowl and mix gently until the dough comes together. It should be slightly sticky, so add a little more liquid if it looks dry. Knead lightly with floured hands, then pat it onto a floured surface to 1”/2.5cm thick.
Flour a 2”/5cm cutter and cut out rounds, placing them on the baking sheet. Re-form and cut the trimmings. Bake them in the top of the oven for 10-12 minutes until golden brown. If you can lift one without the top breaking off, they are done. Put them on a wire cooling rack and wrap the whole thing in a tea towel. Ideally – serve while still slightly warm.
For fruit scones add 2oz/60g (RusT almost doubles this) mixed dried fruit, sultanas or chopped, peeled eating apple to the mixture after rubbing in the butter.
(You could brush with egg on top to give them a shine. If I do this I sometimes sprinkle on sesame seeds)
I enjoy eating these while still hot with thick cream and jam MMMM
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