Sunday, 31 October 2010


My apologies for going AWOL for 2 weeks. I have been pretty caught up with work and access to my photos of food delight had become a bit a tad difficult... 

Anyway, my beloved god brother came a visiting from Australia and bunked on my couch a few nights. And as tradition, English scones was best made to savour typical English tea time! I made the scones for breakfast but it was totally well suited for the occasion anyway. Seriously easy to make and perfect with a dollop of butter. Of course the traditional way of eating it is accompanied by clotted cream and jam but I like it with melting butter...much like crumpets only better!

So what went into it?


2 cups self-raising flour
2 tsp sugar
15g butter
250ml (1 Cup) milk

  1. Heat up the oven to 240 Degrees Celsius. Place a baking tray complete with baking paper in the oven to heat it up.
  2. Sift the flour into a mixing bowl before adding in sugar.
  3. Next rub in the butter until it looks like breadcrumbs. Seriously...not joking.
  4. Next stir in the milk and use your hands to clump the mixture into a soft sticky dough.
  5. Pour some flour onto a kitchen worktop. Then pour dough onto floured surface. Knead the dough until smooth. Add a little flour as you go along to avoid it sticking to the worktop.
  6. Get any round surface that can cut through the dough and flour it. Next roll out the dough to about 5cm thick. Don't forget to flour the rolling pin so that it doesn't stick to the dough!
  7. Next cut into the dough by pressing downwards but don't twist it. Remove cut out dough and place on hot baking tray. Brush the top with some milk and scatter some sugar if you want before placing in the oven.
  8. Bake for 10 to 15 mins or until surface of scones is golden brown.
  9. Roll them out and serve piping hot! That's the way I like them anyway.
  10. Left over scones can be kept in an air tight container and reheated in the oven when you want to eat some later.
It only took me 10 minutes to make the dough and another 10 to 15 to was so easy, you'd want to make them every day!

Want to make them savoury? Add some parmesan, ricotta or even grated mozarella into the scones. Don't forget to add a little bit salt (1/2 tsp should do) and you have cheese scones. Can be eaten as is or together with your roast :) Much like the biscuits in South Carolina!

Enjoying a bite of scone,
The Innovative Baker

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