Scone Experiments

This is my experimentation’s with scones.

Ingredients

  • 225g Self-Raising Flour
  • 75g Butter
  • 50g Sugar
  • 1 Egg
  • 1 Tablespoon Lemon Juice
  • about 100ml of Milk
  • 1 Teaspoon Bicarbonate of Soda (Baking Soda)

Makes 8-10 scones depending on size

Method

  1. Preheat the oven to 220°C/425°F/Gas 7
  2. In a measuring jug, beat the egg and add the lemon juice, then make up to a generous 100-125ml with the milk.
  3. In a separate bowl sift the flour and bicarbonate of soda together. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar.
  5. Add most of the milk and mix together until you have a soft, but not to sticky dough.
  6. Turn the dough out onto a lightly floured surface and knead until just together. Then roll and pat out until it is about 2-3cm thick.
  7. Cut out as many rounds as you can, just push the cutter down do not twist. Place the rounds evenly spaced on a baking tray lined with baking paper.
  8. Keep on gathering the dough together and cutting out more rounds until it is all used up.
  9. Brush the tops with some leftover milk mixture.
  10. Bake for about 10-15mins, until golden and well risen.

Notes

  • This is a recipe in the making, and some tweaking will be needed.
  • First time I guessed the temperature (180°C) and cooking time (20-25mins) and they turned out too crispy.
  • I also may over work the dough, it seems like the less it is worked the better.
  • I’ve used Bicarb instead of baking powder to (hopefully) react with the lemon juice and create a fluffier scone.
  • Add 50-75g of sultanas if you prefer a fruit scone.