Recipe: Saturday Morning Scones

There’s something wonderful about sleeping in on Saturday, waking up to sunshine, and having coffee in bed while reading the news. The only thing enhancing that experience is making fresh scones and eating them warm — preferably while back in bed.

IMG_5527

That’s how a recent Saturday went. I was up and awake well before F, who had had an early Friday morning so needed a good long sleep. I was craving simple scones and did a quick Google, finding this BBC Food recipe. Less than 30 minutes later, I had a tray of beautifully golden, round and heart-shaped scones, two of which I brought to F in bed along with the traditional butter and strawberry jam (that’s how the Brits do it).

just add jam

just add jam

These scones are seriously simple to put together and I was really pleased with how they turned out — lightly sweet and not too dense or fluffy. I dressed mine up with some cinnamon, but feel free to leave them plain or add some dried fruit of your choosing. I’ll definitely make these again!

Saturday Morning Scones (adapted from BBC Food; makes 6-8 small-medium scones)

Ingredients

  • 225g plain flour
  • 3 tsp baking powder
  • pinch of salt
  • optional: 1/2 tsp cinnamon
  • 55g cold unsalted butter
  • 25g caster sugar
  • 150mL milk (I used semi-skimmed but feel free to go for whole milk or cream)
  • 1 egg, beaten (to glaze)

Procedure

  • Preheat the oven to 200C and lightly grease a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
  • Cut the butter into chunks and work it into the flour mixture with your fingers (or a pastry cutter) until the butter is evenly distributed.
  • Stir in the sugar and milk until the dough just comes together.
  • Turn the dough onto a floured surface, knead it gently a few times, then pat it into a 2cm (3/4 inch) thick round.
  • Use a round cookie cutter or a glass to cut out rounds of dough. Place them on the baking sheet and re-form and re-cut the dough until there’s none left.
  • Brush the tops of the scones with beaten egg and bake 12-13 minutes or until risen and golden brown. Serve warm with butter and jam.

Enjoy!

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