I woke up yesterday morning thinking about scones for breakfast. Earlier the previous day, I had bought a new bottle of chocolate rice crispies spread that I wanted to try and bread was just too… mainstream. Anyhow, decision for scones was made at 8am and piping hot scones were delivered to the table at 8.30am! These scones bake up tall and are so light and fluffy that you won’t be able to stop at one. I did try some with my new chocolate spread but quickly decided that jam and scones still taste the best. Alas, I did not have any clotted cream with me but butter and jam still tasted mighty good!
Are you craving for some scones too? These scones are sooo easy to whip up, especially because the recipe calls for ingredients that you probably already have at home. That’s right. No whipping cream required and no mixer needed too! Try the recipe and let me know how you like your scones.
- 175ml milk
- 2 tsp lemon juice
- 335g plain flour
- ¼ tsp salt
- 4½ tsp baking powder
- 85g butter
- 40g sugar
- 1 tsp vanilla extract
- 1 beaten egg
- Preheat oven to 220°C. Centre an oven rack and place a baking sheet on it.
- Warm milk by heating it in a microwave for 20 sec or by sitting it in a basin of warm water. Add in lemon juice and set aside.
- In a large bowl, sift together flour, salt and baking powder. Whisk to combine.
- Grate 85g of cold butter into the flour mixture. Toss to combine. (Alternatively, cut butter into cubes and rub it into the flour mixture.)
- Stir in sugar.
- Add vanilla extract to the curdled milk mixture. Stir to combine.
- Make a well in the flour mixture and add the milk in.
- Using a spatula, roughly combine the mixture before tipping it out on a working surface. (I use a silicon sheet so that it's less messy.)
- Scatter some flour on top of the dough. Using floured hands, fold the dough a couple of times so that it's slightly smooth. There will still be some lumps and it's ok. Do not over work the dough.
- Pat it roughly into a 3 cm thick disc - don't roll it out using a rolling pin.
- Use a 5cm round cutter to cut out the scones. Gather the remaining dough, pat it out again and cut out the remaining scones.
- Remove the hot baking sheet from the oven. Place a silicon baking mat on it (or baking paper if you like) and arrange the cut out scones on the mat. Glaze with beaten egg and return to the oven for 10 min.
- Remove the scones from the oven and allow them to cool slightly. Serve warm with butter and jam. Enjoy!
- Note: If freezing scones, allow scones to cool totally, place them on a tray/plate and freeze for a few hours before storing in a ziplock bag. When needed, defrost and reheat at 160°C for a few minutes.
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