Scones

I was first introduced to scones in my high school home economics class, I would not see a scone again till my hubby made me scones in Australia 10 years later as a newly wed. Scones are usually eaten in Australia for morning tea, a snack between breakfast and lunch, brunch. My Hubby loves scones so I made it my mission to make them just the way he likes them. I have several recipes, here’s one.

3 Cups self rising flour (sifted)
80 g cold Butter (cubed)
3 tbsp sugar
1 cup cold milk
1 tsp salt

Combine your dry ingredients in a bowl, (Flour, sugar, salt) use a whisk to make sure the ingredients are distributed evenly and well combined.

Cube 80g of cold butter and rub it into the flour with your fingers until the mixture resembles bread crumbs. Use your hands to transmit the love ingredient for our baking and cooking ;-).

Make a well in the flour mixture, pour your cold milk in the well and start bringing your scone dough together with your fingers.

Never knead scone dough nor do you want to work the dough too much; it will get tough and that’s not how scones are enjoyed. As soon as the dough forms, and it should be a soft dough, start rolling out your dough and cutting out your scones.

Most bakers use circle cutters so the scones can have a uniformed round shape. I cut my scones into sort of square shapes, so there’s not left overs from the cut out. I also don’t roll the dough too flat, we don’t like flat scones.

Roll your dough two inches thick, and cut out your dough shapes. Yes, they will rise, but that is no reason for them to go into the oven as flat as a pancake. Place scones on your greased baking pan and bake for 20 minutes at 200 degrees Celsius.

Voir la!