Scones!

Scones cooked with A on  6-5-20

This is a good way to entertain yourself and a small child, and get some kitchen cleaning done.


Results and thoughts for next time
The scones rose well but tasted too salty and a little pasty/gluey in the mouth. Crumb and flakiness was good.

For next time: no or less salt; maybe less butter; maybe no egg and more milk as that is more traditional.  Put the scones in the oven after boiling the kettle and getting the whipped cream ready. Make sure you have a good jam for scones (ours was low sugar, which wasn't ideal).

Recipe

3 cups plain flour (375 g)
6 teaspoons baking powder
150 grams butter
1 egg
1/2 +- cup milk to make the right consistency
squeeze of lemon juice
¼ tsp salt

• Heat oven to 220C/fan 200C/regular.
• flour into a large bowl with salt and baking powder, then mix.
• Add butter cubed, then rub in with your fingers until the mix looks like fine crumbs
• Mix the egg and milk in a small bowl
• add lemon juice, then set aside for a moment.
• Make a well in the dry mix, then add the liquid and combine it quickly  – it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
• Cut into squares or rounds as you like. Brush the tops with milk, then carefully place onto the baking tray.
• Bake for 10 mins until risen and golden on the top.