first an endorsement…
first of all i want to say the sad scones were not my baking book’s fault. i got this book at borders for $10, and i actually really like it. it’s called the essential baking book (publisher is murdoch books). it has beautiful color photos on every page, a nice history and glossary section (i learned what self-raising flour is!), and possibly the niftiest sections are the “what went wrong?” sections, where they have photos and super useful tips on what might have caused your muffins or cakes not to come out perfect. they also have a whole section on baking equipment and some great detailed explanations for technique. another thing is they have all the measurements for the metric and the English measurement system.
on to the scones:
my sad scone:
prep: 10 minutes
total cooking time: 15 minutes
2 cups (250 g/8 oz) self-raising flour (=2 teaspoons of baking powder to 1 cup all purpose flour)
1 teaspoon baking powder
30 g (1 oz) unsalted butter, chilled and cubed
1/2 cup (80 g/2 3/4 oz) sultanas (or raisins)
1 cup (250 ml/8 fl ox) milk, plus extra, to glaze
Preheat oven to hot 220 C (425 F/Gas 7). Lightly grease a baking tray or line with baking paper. Sift the flour, baking powder and a pinch of salt into a bowl. Rub in the butter using your fingertips, then stir in the sultanas. Make a well.
Add almost all the milk and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. Use the remaining milk if necessary. With floured hands, gently gather the dough together, lift out onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will be tough.
Pat the dough out to 2 cm (3/4 inch) thick. Using a floured 5 cm (2 inch) cutter, cut into rounds. Gather the trimmings together, press out as before and cut more rounds. Place close together on a tray and brush with milk. Bake for 15 minutes, or until risen and golden brown on top. Serve warm or at room temperature. Makes 12
comments: so this is the second time i’ve made scones. this time i made plain ones. last time i made the raisin scones, which went pretty well except that i think the flour was bad. they were still tasty with butter, jam, and of course, tea! i fell in love with scones in england. oh scones, you are so delicious at teatime. anyway, this time i made some of them too thin (so they didn’t rise and get a good fluffy height), and then some lady rang the doorbell and tried to sell me magazines so then the scones were in the oven too long. overcooking them made them kinda dry and hard, unlike the delicious fluffy and soft, warm goodness they normally are. but scones are like the easiest thing to make (and so few ingredients!) so i’m sure i’ll have some happy scones in the future. i might try making some cheese or ham scones next time. yum!