BBD #18 - Ultimate scones
Mansi from Food & Fun blog is the host of this month's Bread Baking Day. She has chosen Quick Breads as theme. As a passionate bread baker I thought this will be an easy one. But no, my first attempt was a failure. The breads, I made mini loaves, looked nice from outside but inside they were raw. :-( So I was not really motivated and waited until today to make a second attempt. This morning I got up earlier and baked the ultimate scones, a recipe taken from BBC GoodFood, for breakfast. I don't know if these are the ultimate scones, but they taste good.
Ultimate scones
makes 4
1 ts baking powder
1/2 ts baking soda
1/4 ts salt
50 g slightly salted butter , chilled, cut in small pieces
25 g sugar
125 g milk
1 tb lemon juice
little extra flour for dusting
Preheat the oven to 220 C.
Tip the flour, baking powder and soda into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of milk/lemon juice mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the milk. Don't overwork at this point or you will toughen the dough.
Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't
twist it. You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-14 minutes until risen and golden. Cool on a wire rack.
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Ultimate scones
makes 4
1 ts baking powder
1/2 ts baking soda
1/4 ts salt
50 g slightly salted butter , chilled, cut in small pieces
25 g sugar
125 g milk
1 tb lemon juice
little extra flour for dusting
Preheat the oven to 220 C.
Tip the flour, baking powder and soda into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of milk/lemon juice mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the milk. Don't overwork at this point or you will toughen the dough.
Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't
twist it. You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-14 minutes until risen and golden. Cool on a wire rack.
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