There’s something about this photo that looks so… mathematical…
A pathetic photo of 4 lonely triangular (yes I wish they were circular and fluted on the edges too) scones but deal with it. It was my first time. And they were good. Aw yeah.
I was having lunch when I felt like making something. Do you get that? That burning itch in your finger (can an itch be burning…?) to go to the kitchen and make something because you FEEL like it and not because you want to eat it? Well I wasn’t going to bake anything big or that required a lot of work because I had no time to be honest. I was meant to be either practising or revising. Oops!
Since we’re going out for a picnic tomorrow I thought why not try making scones! The first time I did back home in Singapore they were awful. I don’t actually remember what happened. Too painful a memory that my subconscious has buried it deep within.
After watching cooking and baking shows I felt a lot more confident on how to handle doughs. Rule of thumb for anything pastry-ish like pie crusts – do not knead or work the dough. Just pat it and push everything together. Don’t allow yourself to play around with it!
I’m quite excited actually. Now that I can make plain scones, it’s opened up a door for flavoured scones. Whoopee!
350g self-raising flour
1 tsp baking powder
1/4 tsp salt
85g butter, cubed
1 tsp vanilla extract
Juice of 1/2 a lemon
Beaten egg/more milk/melted butter
*85g dried fruit
1. Preheat oven to 200C. Line baking tray with baking parchment.
2. Combine milk, lemon juice and vanilla in a jug. Set aside.
3. In a large bowl, mix together flour, salt and baking powder. Add the cubed butter and rub in until butter is about pea sized. Comparing to crumble mixtures this would look as though there way too little butter for the amount of flour. Rub butter in from a height to aerate the flour.
4. Place the baking tray in the oven.
5. Make a well in the flour mixture and pour in the milk bit by bit (just in case you don’t need all of it). Cut in the milk to the flour using a knife in quick motions. Once you have a sticky but not wet dough, STOP!
6. Flour your work surface well and turn out dough. Dust lightly with flour and pat down. Fold over 2-3 times, dusting lightly with flour on the sticky bits so that you can handle the dough easily. Pat the dough to about and inch thick and cut into triangles or if using a circular 5cm cutter, pat dough slightly thicker.
7. Carefully place your scones onto the baking tray and brush with egg wash/milk/melted butter. Bake for 10-15 mins (mine took about 14mins) until tops are golden. Serve warm or allow to cool completely before storing in an airtight container or freezing.