There is nothing like whipping up a quick batch of scones for breakfast on the weekend, whether they are plain, cheese or date they always go down a treat when hot out of the oven with some home made jam and butter.
Scones are one of those things that you need to get a feel for i.e. experiment and learn just how wet and sticky the dough needs to be in order to have the best result. Scones are one of those mixtures in baking that are best not over mixed. Your oven also needs to be hot.
So the recipe I normally use to make a couple of scones for my husband and I on a weekend morning goes something like this:
- 1 cup self raising flour
- 1 tsp baking power
- Pinch salt
- 2 desert spoons caster sugar (half this if going for cheese)
- Enough milk to bring together into a stick dough
- 1 tbsp melted butter
Heat oven to 220 degrees celcius and line a baking tray with baking paper.
Measure flour and add baking powder, sift into a large bowl and add salt and sugar. Add dried fruit or grated cheese (amount depends on how cheesy/fruity you want them – a couple of small handfuls is generally sufficient).
Slowly pour milk into the dry ingredients while using a knife to stir. You just want to dampen the dry ingredients so that it all comes together. Only add a small glug of milk at a time. When it looks like the dry ingredients having almost come together stir in the melted butter.
As stated earlier, the key here is not to loose to much air by over mixing. The mixture should be sticky and not too wet otherwise the scones will not hold there shape. Once mixing is complete, place small mounds of the mixture onto the baking paper evenly spaced. I normally make 4 scones with a cup of flour. Do not press the scones down.
Bake at 220 degrees celcius for around 12 minutes. The scones should be golden on the edges and underneath.
Enjoy while hot or leave some for an afternoon snack. If you want the scones to stay crispy cool on a wire rack or go for the more traditional approach of wrapping in a clean tea towel.
The photos here are off pumpkin and sage scones made with left over roast pumpkin from dinner.