Simple But Very Tasty
The other day I had a Skype call from a long lost friend from Madagascar. It was such a pleasant surprise, having not seen her in four years. After the usual chatting and giggling, I happily told her I had started a blog, but towards the end of our conversation, I admitted that I wasn’t really sure that blogging was a good idea and even confessed that I was already having second thoughts.
“Bon Courage, Elisabeth,” she kept on assuring me. She never calls me Liz and always spells my name with an “s” instead of a “z.” Now every time I have thoughts of abandoning the blog, I remember my friend and repeat to myself, “Bon courage, Elisabeth.” It has become my “Pep-slogan.”
Having survived the first three weeks of my newfound blogging sphere, I decided to start cooking and posting, without delay.
Today I am going to share with you the plain scones recipe. It only takes 20 minutes to prepare but the warm, delicate, flaky goodness is well worth every invested minute. Please try it out, serve warm with jam or whipped cream and give me a feedback. Here we go….
Always remember to assemble all ingredients before you start baking.
Add cubed butter to sifted flour, salt and sugar. Rub in lightly using your fingertip
The mixture should resemble fine breadcrumbs
Make a well in the centre of flour mixture. Add almost all liquid ingredients
Press or roll out dough into 2cm thickness. Cut dough into circles
Place on a prepared baking sheet. Brush with eggs or milk.
Scones are best eaten warm, with jam or whipped cream or plain
Preparation time: 15 minutes; Baking time: 12-15 minutes; Makes: 8-10
- 250g (2 cups) all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 60g (¼ cup) butter, cubed (remove from fridge 30 minutes before using)
- 120ml (½ cup) milk
- 15ml (1 tablespoon) lemon juice
- 60ml (¼ cup) water
- Milk or egg for glazing
- Preheat oven to 425ºF (220ºC). Line baking sheet with parchment.
- Sift the flour, baking powder and sugar into a bowl. Add the cubed butter. Rub the butter into the flour briefly, and lightly, using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the center of the flour mixture. Combine milk and lemon. Add all of the combined milk and lemon, and about half of the water. Mix with a flat-bladed knife to a soft dough, adding more water, only if necessary.
- Turn the dough onto a lightly floured surface. Knead it very briefly and lightly, folding it back over itself and pressing down (about 5 seconds). It should just lose its stickiness.
- Press or roll out dough to 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
- Place the scones on the prepared baking sheet. Brush with milk or egg. Bake 10-15 minutes until well-risen and golden brown. Serve scones with jam and whipped cream or any filling of your choice.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 450°F for 13 minutes.
- The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
- I prefer to brush my scones with egg because it gives a brown and glossy finish.
- You can cut the scones into squares or any other shape you desire.
- Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
- For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
- Last Updated 21 April 2017
My blogging woes-what I learned: this may sound obvious to seasoned bloggers, but if you are a novice like me, please edit all your posts 99.9999% on word, before copy-pasting them into wordPress or whatever blogging tool you are using. You will work faster and save the much-needed time