I love making scones but sometime they can be a hit or a miss to get a decent rise. I think these ones were a hit, I was really pleased with them, they were light and airy and tasted delicious.
Dollop an some jam and whipped cream and wash down with a cuppa...YUM
I find that keeping your hands as cool as possible when handling the dough and not to overwork the dough, let it rest in the fridge for 15-20 minutes before kneading makes it easier to handle. Double sifting the flour makes for a lighter scone.
Ingredients
2 cups self raising flour
pinch of salt
1/2 Tsp baking powder
50 g butter, cubed and slightly softened
2 Tbsp caster sugar
1/3 cup cream
1/2 cup custard
1 Tsp vanilla essence
Method
1. Preheat oven to 220°C. Double sift flour, salt and baking powder into a bowl. Using fingertips, rub in butter until it resembles breadcrumbs, lift flour high out of the bowl when rubbing in butter. Stir in sugar.
2. Combine custard, cream and vanilla. Make a well in the centre of the flour mixture, add custard mix to well, use a flat bladed knife to mix using a cutting type motion until dough forms in clumps. Allow to rest in the fridge for 20 minutes.
3. Using cool and lightly floured hands, gently bring dough together to form a soft ball. Turn out onto a lightly floured surface. Knead very lightly 5-6 times, don't over work.
4. Roll dough to 2.5 cm thickness using a rolling pin. Dip scone cutter in some plain flour and make a sharp in and out cut of the dough, don't twist the cutter. Lay out close together on a lined baking tray, brush tops with cream or egg wash, lightly dust with flour. Bake for 15 minutes or until well risen and golden.
Don't cut them, just gently pull them apart.
Enjoy warm straight from the oven.
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