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Thursday, 22 March 2012

Scones - foolproof method

Ok, there is very little I don't know about scones.  I have already made all the mistakes, so you don't have to.  I made scones every single day for ten years, some days up to 60/70 doz, all hand made in small batches, and I have made every mistake.  I could just list off ten steps for perfect scones, but you will start chopping and changing and only half listening, so I will explain the whys and the wherefores.  (By the way, I always tell people to follow the recipe exactly the first few times, then make changes you would like.  Then it becomes your recipe, not mine.  But start by following exactly what I do!  Kay?)

First two rules of scones, cut 'em high and cook 'em hot.  They are scones, not biscuits and need to be cut about the height of your cutter.  Don't expect miracles, give them a head start and cut them high, in one press downwards.  Don't twist the cutter, or you will have an uneven rise, not a huge problem, still edible, but for eating in the privacy of your own home and not for showing off.  Cook them at 220c or 450f on a thin sheet that conducts heat well.  Listen up now and you too can cook scones like these



Scones made today, for the restaurant where I work.


FRUIT SCONES.

1 LB/450g SELF RAISING FLOUR
I HEAPED TEASPOON BAKING POWDER
2 OZ / 50g MARG OR BUTTER
3 OZ/ 75g SULTANAS OR RAISINS
4 OZ /110g GRANULATED SUGAR

1 EGG MADE UP TO A HALF A PINT MARK WITH FRESH MILK. (not egg plus 1/2 pint milk!)

SIEVE FLOUR AND BAKING POWDER TOGETHER.  (This is a very important step as it introduces air)







RUB IN MARG UNTIL MIXTURE RESEMBLES BREADCRUMBS
ADD RAISINS AND SUGAR
MAKE A WELL IN THE CENTER AND ADD THE EGG BEATEN INTO THE MILK, KEEPING BACK A LITTLE 
FOR GLAZING









MIX TO A SOFT DOUGH.
TURN OUT AND KNEAD LIGHTLY (Only to gather it together, don't overwork it !)
CUT OUT  QUITE HIGH, AND GLAZE WITH LEFT OVER MILK








BAKE AT 220 C UNTIL WELL RISEN AND BROWN, ABOUT 15 TO 20 MINS
TURN OUT ONTO A WIRE RACK AND ALLOW TO COOL



Wait five minutes before attacking with lots of real butter, wait.....

Or omit the raisins and serve with cream and jam

Or on healthy days, use half wholemeal flour and half self raising white (for you Lynne!)

You can omit the sugar and add 2 oz of grated cheese, with another sprinkle on top.

But that's the honours course!



12 comments:

  1. delicious.
    I think I'll pop into the kitchen right now and make your scones, they look so good.

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    Replies
    1. Thanks Gill,I know you are a good cook already, so I hope they work out for you. I like this recipe because it does not contain too much fat or too many eggs. I find other recipes too rich. They are more 'bready' than 'cakey' if you know what I mean!

      By the way, this recipe makes 12 medium scones or 8 larger ones.

      Delete
  2. Me again.
    Well there's no doubting your recipe. They're fairy light, and just cooling nicely. My husband is impatiently brewing the tea.

    I've made your cheese version, as I'd grated some wensleydale at the weekend, expecting to use it, but hadn't.

    https://picasaweb.google.com/lh/photo/Z26mMtRvYzM8hRZGSqlu_dMTjNZETYmyPJy0liipFm0?feat=directlink

    Thank you kindly, ICC.

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  3. Thank God i found this recipe again. I made your scones a couple times at start of the year and they were awesome, looked really good and tasted even better. I lost the bookmark after a change of laptop and made several batches of rank minging scones using other recipes. Im so glad i found your page, your scones are magic fionnuala

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  4. Hi Fionnuala just about to try your scone recipe I've made big mistaks before so fingers crossed. I think ive been handling them too long so il do you're.recipe to the letter thankyou

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  5. Fantastic result!!! Although I bake a lot and am not too bad at pastry or cake making I have never had much success with scones ....UNTIL NOW. Thank you so much for this recipe. I will never need any other scone recipe.

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  6. Why thank you! Delighted to hear it.

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  7. After 3 failed attempts with other recipes, one which I tried before finally success. Thank you very much!

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