My twist on a plain scones recipe
I was having a really rough morning. Getting dressed and out of pjs seemed like a HUGE task. My new medication adjustment has made my mornings extremely groggy and grumpy. In order to get moving and attempt to have a semi productive day I decided to make some breakfast scones. It’s one of my favorite recipes. They’re fast, easy, and versatile. Sometimes I add a little bit of orange zest or cranberries. I had some dried blueberries in the pantry so today was blueberry day. The ease of the recipe meant I could work through the morning groggy. Plus everything is mixed by hand, which is extremely comforting for some reason. They’re a bit messy to make so I for sure would be motivated to shower afterwards. LOL. Many of the recipes I use come from The Great British Baking Show judges. This particular one is from a baking book by Paul Hollywood. The measurements are all in grams, which can be a pain. I purchased a $12 digital scale from Amazon.com to make my life easier. No more looking up conversions online. The scale makes baking much more exact and I can really tell the difference in the finished product when I use it. In about 20 min I had scones made and in the oven, and kitchen cleaned up while waiting for them to bake. I put them on a drying rack and sprinkled a little bit of powdered sugar on them while warm. By the time I got out of the shower…BAM! Scones that helped wash away the blue, cranky, groggy morning away. Give it a try and let me know if they work. Happy Baking!
Makes 8-12/bake 15 min/ 425F
**given in UK I weigh out on a digital scale
500g bread flour, plus a little extra for rolling out
80g softened unsalted butter
80g caster sugar (superfine sugar or bakers sugar)
2 medium eggs lightly beaten
5 tsp baking powder
1 large egg beaten with a little salt (for glazing)
- Preheat the oven to 220C /425F
- Lightly grease a baking tray with butter, or use a non stick cookie sheet, or slipmat
- Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
- Add the sugar, eggs and baking powder and use a spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
- Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
- Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
- Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‘chaffing’), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough. **add your fruits, zest of lemon or orange, chocolate chips etc**
- Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
- Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
- Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
- Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
- Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.