Monday, 26 November 2012

Baking: Scones Attempt #2

In my first ever post for this new blogsphere environment, I attempted to make scones from scratch after experiencing disappointing crumbling ones at a cafe in Olinda. Due to the touristy atmosphere, scones were also charged a fortune for these flour and milk delights. Surprisingly, scones are not too difficult to create at home using ingredients that you should have around the kitchen.

The second scone attempt was made using buttermilk instead, crumbling butter with chilled butter and less oil. The result? A heavier scone that I wouldn't eat too much of. I thought the buttermilk and butter would add more flavour however that proved not to be the case. It just made it denser...and more calorie loaded! The tops of my scone got burnt due to brushing the buttermilk on top :( the recipe called for 230 degrees...I found that too hot and my scones didn't look appealing in the end.

What you will need:

  • 3 cups (450g) self-raising flour
  • 2 tsp caster sugar
  • Pinch of salt
  • 60g chilled butter, finely chopped
  • 1 1/2 cups (375ml) buttermilk, plus extra to brush
  • Raspberry jam, to serve
  • Double cream or clotted cream, to serve

Step by Step:

1. Sift & rub

Preheat oven to 230°C. Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.

2. Stir

Make a well in the centre of the flour mixture. Pour in the buttermilk and use a butter knife in a cutting action to stir until a soft but sticky dough forms (add more milk if necessary to make the dough soft).

3. Knead & pat

Turn dough out on to a lightly-floured surface and gently knead until dough just comes together (it is important to knead very lightly, as heavy, long kneading develops the gluten in the flour and creates denser scones). Use your fingertips to gently pat the dough into a 2cm-thick disc. (Do not use a rolling pin, as it can be too heavy-handed.)

4. Cut & brush

Lightly flour a 23cm-square cake pan. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones side by side in the prepared pan. Gently brush the top of each scone with a little extra buttermilk to glaze (alternatively, dust the scones with flour for a softer finish, if desired.)

5. Bake & serve

Bake scones on the top shelf of preheated oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out on to a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature, with jam and cream, or butter, if desired.


I will stick with the first recipe until there's another fail-proof recipe floating around :)

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