On our farm holiday back in May, a holiday we are all still talking about we had scones for lunch, they were so good, a proper warm just out of the oven scone is heaven on a plate, really its all about the cream and jam at the end of the day but you gotta have a good scone to whack them on.
Jay suggested I make some cheese scones on the day, I looked at him blankly and didn't make a move towards the grater, he hung around in the farm kitchen for a while clearly not keen on doing the grating himself then disapeared back outside to chop some wood.
We ate our little picnic of tea and scones in the sunshine, Jack declared he'd like scones for lunch everyday and Jay told me they weren't as good as his mums, now I'll take that on the chin because a) she is an awesome mum and b) because maybe one day my boys will be saying that about my scones and c) because later as we chatted on the phone she told me her scone secret, which is of course grated cheese! bless.
...the scones
270g self raising flour
1/2 tsp salt
2 tsp caster sugar
80g chilled diced butter
150ml thickened cream
50g natural yoghurt
milk to brush
Preheat the oven to 220. Pop flour, salt and sugar in a bowl. Add in the butter and rub into the flour mixture until about half rubbed in, don’t over do it, you want some bigger bits of butter.
Add the cream and yoghurt, stir then knead until the dough just comes together. Place on a floured work surface.
Using a rolling pin, hit dough a few times, then roll to form a rough square. Fold in half, then turn it clockwise 45 degrees. Hit and roll dough again to form another rough square. Repeat the folding, turning, hitting and rolling process twice more. Fold again, then hit it and roll dough until 2cm thick.
Using a 6.5cm scone cutter, cut out rounds from the dough and place them on a floured baking tray, close enough together so the scones will touch gently.
Knead dough offcuts together (be careful not to over work them though). Roll until 2cm thick and cut out more scones. Continue re-rolling and cutting offcuts until all the dough is used up.
Brush the scones with milk and bake for 10-12 minutes or until starting to colour on the top and base. Set aside to cool slightly then pull them apart and dollop them with jam and cream.
270g self raising flour
1/2 tsp salt
2 tsp caster sugar
80g chilled diced butter
150ml thickened cream
50g natural yoghurt
milk to brush
softly whipped cream and jam to serve
Preheat the oven to 220. Pop flour, salt and sugar in a bowl. Add in the butter and rub into the flour mixture until about half rubbed in, don’t over do it, you want some bigger bits of butter.
Add the cream and yoghurt, stir then knead until the dough just comes together. Place on a floured work surface.
Using a rolling pin, hit dough a few times, then roll to form a rough square. Fold in half, then turn it clockwise 45 degrees. Hit and roll dough again to form another rough square. Repeat the folding, turning, hitting and rolling process twice more. Fold again, then hit it and roll dough until 2cm thick.
Using a 6.5cm scone cutter, cut out rounds from the dough and place them on a floured baking tray, close enough together so the scones will touch gently.
Knead dough offcuts together (be careful not to over work them though). Roll until 2cm thick and cut out more scones. Continue re-rolling and cutting offcuts until all the dough is used up.
Brush the scones with milk and bake for 10-12 minutes or until starting to colour on the top and base. Set aside to cool slightly then pull them apart and dollop them with jam and cream.
Wow Paula those look like amazing scones! Mine never look that nice so I'll have to borrow your tips for next time. yum!
ReplyDeleteWhat stunning photos Paula! I agree scones really are all about the cream and jam, but your look mighty fine :-) Yumo
ReplyDeleteI am a big fan of the plain scone. With jam and cream.
ReplyDelete