It’s been a while since I last baked anything and I fear this sporadic baking may continue for a while. I have recently been offered a job and so have been sorting everything out as this means moving to a new town and being a lodger for a while. But today I decided I have had enough of sorting things out for my move and instead I spent the morning baking. I have been meaning to try and bake scones for a long time, as I was told they were very simple but had never got round to it. For a first attempt at scones these were absolutely delicious, soft and light with a nice crisp crust, I didn’t even need any cream with them, the taste of the scone with some butter and jam was perfect.
This was adapted from a Mary Berry recipe out of her Baking Bible (Special Fruit Scones, page 322), which is an invaluable book for a fail safe recipe.
- 116g Plain flour
- 2 tsp Baking powder
- 15g Sugar
- 25g Butter
- 1 Egg
- 25g Currants (or any mixture of dried fruits that you have)
Makes 4 scones
Preheat the oven to 220C
- Combine the flour, baking powder and butter in a bowl and rub this together using your fingertips until fine breadcrumbs are formed. Then add sugar and fruit to the mixture and combine.
- Place a bowl on to scales and crack in a small egg, add enough milk to make the mixture up to 75g – this can be done in a measuring jug as well, but mine doesn’t show measurements any lower than 100ml so using the scales was easier.
- Combine the dry and wet mixtures and lightly knead, but do not over handle or they will not be so light and fluffy.
- Place the dough onto a floured surface and pat down to around 1.5cm, don’t roll as this is also likely to result in over-handling. Place a 2.5inch circular cutter into flour and then push straight down into the dough and pull straight up, do not twist the cutter at all or it will prevent rising
- Place the scones onto a lined or greased baking sheet and brush the tops with a little milk, where possible try not to allow the milk to run down the sides of the scones.
- Bake for around 15 minutes or until they look well risen and golden brown. Allow them to cool slightly on a wire rack before eating, they are best eaten on the day of baking but can be stored for a few days in an airtight container. To re-fresh them after a couple of days they can go back in the oven for 4-5minutes and then will taste as good as a fresh one, this also works well if you freeze them.