14 February 2008

My scone recipe

I rarely follow recipes. I use them as a starting point and change it to suit our tastes. Scones need to be made in a similar way all the time though. I do add other things to my scones, mostly dates, but usually we have them like this.

  • 2 cups self raising flour OR plain/all purpose flour with one teaspoon of baking powder for each cup
  • Pinch salt
  • 1 tablespoon sugar
  • 30g butter chopped
  • 1 cup buttermilk
  1. Preheat oven to very hot, 220C. Get your tray ready by greasing it or adding parchment paper.
  2. Sift flour into a large bowl. Add butter and rub in lightly until it looks like breadcrumbs.
  3. Pour in buttermilk and mix in using a butter knife, mix to a soft and sticky dough.
  4. OVER MIXING at this point will result in tough scones.
  5. Turn onto a lightly floured surface. Knead lightly for 30 seconds. Press out the dough to form a round about 2cm (1 inch) thick. Cut into rounds using a cutter or floured wine glass.
To make 50 scones, you will need 2 kg (5 lb) of SR flour.
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