CLASSIC FAT SCONES AND A SAVOURY CHEESE, CHIVE AND BUTTERMILK SCONE
Two recipes for scones that all good home cooks should have up their sleeve.
Hey all, and welcome back to The Good Home Cook!
I’m back on home soil after a couple of months away, its very nice to be firmly in the comfort of my kitchen. And with that I’m here with a recipe that feels so familiar to most of us that I actually felt quite nervous writing it down - Scones!
You’ve got a recipe for a classic sweetened number that beckons for a wedge of clotted cream and a spoon of jam + my favourite cheesy scones best eaten warm with salted butter. And of course there’s tips and tricks galore to get those scones perfect. Probably one of the first things I ever learnt to make. They are seriously easy and if you follow some basic steps they will come out perfectly every time. A should be in everyones home cooking repertoire, it requires inexpensive ingredients to throw together, minimal equipment and they seriously hit the spot when you’re in need of sugar.
Just in time for mothers day - a batch of warm scones, loads of jam and unholy amounts of cream - an edible present is the best present. As for what comes first (?!) I honestly don’t care as long as there’s plenty of Jam and cream, I’m happy.
Even if you’ve got your own scone recipe, do try using a few of my added tricks and give that savoury one a go if you haven’t made them before, they are so good.
Enjoy,
Esther x
THE HOW-TO GUIDE -
The butter - Must be as cold as you can get it. Straight from the fridge. Cutting it into small cubes makes it quicker and more efficient to rub into the flour. Use unsalted butter, this helps you control the level of salt you add to the recipe.
The flour - I do think a good quality flour makes all the difference - I like doves farm. You can also make these with plain wholemeal flour or half and half, the wholemeal flour gives them a slight nuttiness which is pleasing.
The method - The key to a good, well risen scone with a rich yet light texture is not letting the ingredients get too warm when shaping. You essentially want to handle them as little as possible. You’ll only need to briefly knead them - dont worry if they're a little scrappy. Scrappy is fine as long as they taste good. Overworking them to achieve that super, smooth dough is not what you want, it will develop the gluten and leave you with a tougher final texture.
The cutting - I like to cut mine into larger rounds. I’ve given options for two sizes, a large one and a slightly smaller one. You can of course make them even smaller but you’ll need to reduce the cooking time the smaller you go. Really coat your cutter in flour when using so that the dough doesn’t stick to the cutter.
The glazing - You want to use a whole whisked egg or just the yolk if you like a darker finish. When you glaze your scones you want to make sure you focus on the top and glaze lightly. If lots of the egg wash drips down the sides of the scones this acts as a glue and stops the scones rising up in the oven.
The cooking - A hot oven helps them to spring up and for those layers to form. Make sure your oven has been pre-heating for at least 30 mins before you bake.
The cooling - I learnt this from my mum. Transferring your hot scones to a wire rack then immediately covering them with a tea towel helps to lock in the moisture.
Fruity flavour ideas
Sultanas - that classic combo that remind you of a National Trust canteen is a classic for a reason. Add around 100g sultanas to the dry ingredients before you add the milk.
Medjool dates - dates are nice especially when you use a wholemeal base. Serve these warm with honey and salted butter.
Cherries - I really like the addition of sour morello cherries in my scones as well as a few flaked almonds on top.
Scones
MAKES 5 LARGE (7.5cm round cutter) or 7 SMALLER (6cm round cutter)
PREP 15 mins COOK 20 mins EASY
350g plain flour
2 level tsp baking powder
½ tsp fine sea salt
100g cold, unsalted butter cubed
50g caster sugar
170ml fridge-cold whole milk
1 egg, lightly beaten
Clotted cream and jam to serve (obvs)
Heat the oven to 220C/fan 200C/gas 7. Line a large, flat baking sheet with parchment. Tip the measured flour into a large mixing bowl and stir in the baking powder and salt. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumb (alternatively do this in a food processor by pulsing in short bursts). Stir through the sugar. Drizzle the milk into the dried ingredients then swiftly combine everything with a cutlery knife. Tip the roughly mixed dough out on to a work-surface and bring together with your hands, knead very briefly to bring together, no more than 4-5 times as you’re trying not to overwork the dough.
Roll the dough to a 1.5cm thickness with a rolling pin and use your chosen cutter to cut out the scones, making sure to coat the cutter in flour every time you cut out a new disc. Combine any offcuts of dough together and cut into more scones. You should have around 5 larger scones or 7 smaller ones. Put on the baking sheet and brush the tops with the beaten egg. Bake for 20 mins for the bigger ones and 15-18 mins for the smaller or until risen and light, golden brown in colour.
A good scone should have a crack running around the side of it. You should be able to break a scone in half without using a knife.
Cheddar, buttermilk and chive scones
PREP 20 mins COOK 20 mins MAKES 8 scones
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