Scones We made savoury scones today, so yummy. The recipes below includes the different variations. A hot oven is essential for scones, as is working quickly with the mixture. I include natural yogurt and use buttermilk, both to help the scones rise whilst keeping them soft. If possible use a sharp edged cutter and do not twist when cutting the scones from the dough. Enjoy... Plain Scones Ingredients • 340g self raising flour (or 170g self raising flour and 170 g soda bread flour) • ½ teaspoon baking soda • Pinch of salt • 85g butter (plus extra for greasing) • 55g caster sugar • 125 ml milk (or butter milk) • 4 tbsp natural yoghurt Method • Preheat oven to 220c /gas mark 4 • Grease baking tray • Sift together flour, salt and baking soda • Rub in the butter until mixture resembles fine breadcrumbs. Stir in the sugar • Add the yoghurt and milk and work the mixture until a soft dough is formed • Turn the dough out onto a flattened surface and knead gently, then flatten it out to an even thickness of about 2cm • Cut the scones and place them on the baking tray • Bake for 12 to 15 minutes, until brown. • Leave on cooling tray to cool. Fruit Scones • Add chosen dried fruit when adding the sugar. You may want to reduce the amount of sugar used, as the fruit will have its own sweetness. Savoury Scones • Replace the caster sugar with 55g of grated cheese • Add mustard powder if desired ( ½ teaspoon) • Add bacon or gammon pieces if desired
Posted on: Tue, 04 Mar 2014 14:58:45 +0000
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