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.
Preparation time: 20 minutes; Total cooking time: 12-15 minutes; Makes: 8-10
- 250g (2 cups) self-raising flour
- 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). Brush baking sheet with melted butter or oil.
- Sift flour, salt 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 (use self-raising flour). Knead it very briefly and lightly, folding it back over itself and pressing down (about 20 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.
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.
- I always weigh my ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125 g. I suggest you 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. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
- 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.
- You can also use all-purpose flour. Add I teaspoon baking powder for 125g flour.
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!
Last Updated 21 April 2017