Scones: The Right Way

A few weeks ago now (and really, thanks to a sorted food video) I got the hankering for scones – not American scones though, but what I like to call REAL scones. This might come off a little priggish, but considering I grew up in Australia, the British style scone is the one for me! And I’m talking full on Devonshire Tea style – jam, cream – the works!

The great thing about scones is that they’re SUPER easy to make. Very few ingredients:¬†butter, self raising flour, milk, eggs, and a little bit of sugar (oh and we added some dried cherries into some of ours as well.

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To start it off you want to cut your (cold) butter into cubes and then rub it into the flour with your fingertips until it resembles a breadcrumb like consistency.

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Once you’re there, put your egg, sultanas (or in our case dried cherries), and some of the milk in and start stirring it together sir the back of a butter knife (adding a little more milk each time until you get a¬†dough that comes away from the sides of the bowl). Then roll it out to a 2cm thickness.

As I live in a relatively crappy house on a college campus, moulds are something that I don’t have handy in my arsenal of cookware and as such we cut the scones out with knives and the rim of a glass (but anything that gets you a scone size of about 6 cm across will do it).

Finally, brush the scones with some egg and stick them in the oven for about 10-12 minutes at 200 degrees Celsius (392 F), until they’re golden. And that’s it! Let them cool and then enjoy with some jam and whipped cream.

img_0142Thanks as always to Sorted Food for the inspiration. If you’re looking for specifics on the recipe (such as ingredient weights/measurements) you can get them here.

-G

 

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