Hey guys. It’s been a couple of weeks since I last posted. Between my girlfriend falling ill (then of course giving it to me) followed by a trip up to the the North of England, blog productivity has been low but with this we’ll hopefully be back on track.
Today’s recipe is of a classic English scone. It’s a simple recipe which can be adapted to include other various flavours.
Besides the buttermilk, all the other ingredients can be found in most kitchen store cupboards and even then, regular milk can be substituted. (I forgot to include the sugar in the photo -_-)
The first step is to make a dough by creating a breadcrumb texture with the dry ingredients before adding the milk to create a wet dough. The most important thing to note is to not overwork the dough.
To emphasise my previous point, when cutting out the scones, the dough is only re-rolled once to keep it from being overworked. You can see in the images above and below, the dough itself is not perfectly smooth but cracked all over. This is perfectly fine and helps give it a rustic look when baked.
Dust your cutter and rolling pin with extra flour to make it easier to work with.
After baking in the oven with the egg wash to give it a golden top, a damp cloth is placed over to allow it to steam thus giving a deliciously moist scone.
Personally I would just have mine with butter but today, we’re having it the traditional way, with jam and clotted cream.
- 500g plain flour -£0.25
- 25g baking powder -£0.20
- 125g butter -£0.69
- 100g caster sugar -£0.16
- 300g buttermilk or milk -£0.30
- 1 egg -£0.15
- Jam and clotted cream, to serve
Total cost for 9-10 scones ~ £1.75
- Sieve the flour and baking powder together into a mixing bowl.
- Rub the butter into the flour using your fingertips until it looks like fine breadcrumbs.
- Add the sugar to the milk. Make a well in the dry ingredients and add the liquid. Combine into a fairly wet dough. (Work the dough as little as possible)
- Over a lightly floured surface, roll the dough to approximately 2-3cm thickness. Cut out using a round cutter. Egg wash and rest for 15 minutes.
- Bake 220C for 12-15 minutes until the tops are golden and the scones sound hollow when tapped on the base.
- Cover the scones with a damp cloth for 5 minutes.
- Serve with jam and clotted cream.