Scones
We think everyone needs a foolproof scone recipe - this one should do the trick
Difficulty and servings
Makes 10
Preparation and cooking times
Ready in 30 minutes
- Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add the sugar.
- Bit by bit, stir in the egg, then buttermilk or milk until you have a firm dough - don't overwork it, just bring it together.
- Turn out onto a floured work surface. Pat the dough into a circle about 2cm thick and give it one or two passes with a rolling pin - don't press down or you'll squash out the air.
- Cut out scones using a 5-6cm cutter. Press straight downwards as quickly as you can and, for the best rise, don't twist the cutter.
- Put onto a non-stick baking sheet and brush the tops with buttermilk or milk. Bake for 12-15 minutes until risen and cooked through. Serve with butter, jam, cream or all three.
Cheese scones
Add 75g grated cheddar and 1 tbsp grated parmesan to the mixture before adding the egg and buttermilk.
Fruit/ginger scones
Add 60g sultanas or raisins to the mixture before you add the egg and buttermilk. For ginger scones, add 4 chopped balls of preserved ginger to the mixture, along with a large pinch of dried ginger, before you add the eggs and buttermilk.
Buttermilk
You can make scones using ordinary whole milk but buttermilk will give a far richer flavour.
Per scone
133 kcalories, protein 2.8g, carbohydrate 18g, fat 6 g, saturated fat 3.5g, fibre 0.6g, salt 0.38 g
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10473/
http://www.bbcgoodfood.com/recipes/10473/
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Ingredients
- 225g plain flour , sifted
- 2 tsp baking powder
- 75g salted butter
- 2 tbsp golden caster sugar
- 1 egg , beaten
- 90ml buttermilk or whole milk, plus extra for brushing
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Difficulty and servings
Makes 10
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 225g plain flour , sifted
- 2 tsp baking powder
- 75g salted butter
- 2 tbsp golden caster sugar
- 1 egg , beaten
- 90ml buttermilk or whole milk, plus extra for brushing
Per scone
133 kcalories, protein 2.8g, carbohydrate 18g, fat 6 g, saturated fat 3.5g, fibre 0.6g, salt 0.38 g
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06 May 2009
Emma commented on this recipe
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07 May 2009
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15 October 2009
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23 April 2010
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