I’ve never been one for great and fancy dishes, unless there’s a good reason, so most of what I make, is quickly thrown together, and my scones are no different.
My mother has taken a liking to scones this week, and she fancied one today. The local cafe was shut, so it was out with the KMix and on with the flour and butter. These literally take five minutes or so, to get from the ingredients to the baking stage, so they’re also perfect for if you get visitors, and you’re caught on the hop.
I get nine imperfect but tasty scones from this mix. How many can you get? I think I’ll be making this recipe more and more as time goes on. It’s actually much tastier than bread and can be used instead of bread, almost everywhere.
I do sometimes wonder what a scone would taste like in the place of a dumpling when I make a stew. One day, I must find out. I don’t think scones should be reserved for jam and cream. Serving one with soup would be fabulous too.
I’ve often fancied trying ones with self raising flour, rather than the traditional plain flour I’ve been used to, and I used less flour than I would use normally, with the hope that the scones would turn out light and fluffy.
A basic reminder that scones need to be handled very little, as the more mixing and turning there is, the heavier they tend to turn out.
These were more popular than my usual plain flour scones, so I might just stick to this in future, and try some different variations around it. Ok, the tops weren’t perfect, but the scones did look good in their own sweet way.
- 350g Self Raising Flour
- 60g Caster Sugar
- 85g Butter, Cubed
- 180g Milk
- 1 Teaspoon Vanilla Essence
- 1 Egg
- Cream and Jam to serve.
- Put your oven on, at around 200 Degrees for a Fan Assisted oven, or 220 with no fan.
- Throw your flour, caster sugar, baking powder & cubed butter into a mixer and set it on very low or fold, until it resembles breadcrumbs. If you don't have a mixer, just use your fingers to break the butter up and mix it with the dry ingredients.
- Add the milk & vanilla essence, straight to the dry ingredients, then fold it in. The mix will seem sticky, but don't worry about it.
- Put some self raising flour onto a board, chopping board, or table, and take the dough out of the mixer, form a loose ball, and gently roll it around on the flour, until the dough is no longer sticky.
- All I did next, was to separate the mix into nine evenish pieces and form a ball shape, then slightly flatten it, before placing it onto a baking tray that I lined with baking paper and sprinkled with some more flour.
- Use a fork to beat the egg, then use your fingers or a brush to coat the tops of the scones. Then, simply bake in the oven for 10 minutes.