Sunday Scones @ Sunday, October 06, 2013

Sunday 29th Sept

A study day with le beau, not the same as a study date. We pretty much spent the morning doing the hardest project I've ever done while he did some lesson planning. Come Tuesday 6am and I'm still working on it - it's due at 4.30pm - and I hope the power doesn't go out before then! It's very windy and stormy, lights went out x3 last night. 

We made scones! No longer are they a thing reserved just for high tea. I've been meaning to make these for a while, more than a month actually, but procrastination stepped in. As the others were out to brunch we put most in the freezer. I put them in the oven then went for a 15min nap - 8 hours later... they were done. Baked at 175c for 15 minutes. 

Someone ate all the strawberry jam! That is like eating all the icing/frosting for the cake! Oh well she didn't know. So we had blueberry jam instead, and served it with Chantilly Cream I made god knows when (its been living in the freezer) doesn't taste the same not fresh sadly.

We loved these and will be making them again and again on a variation. Quick and easy to make, with ingredients we all have already at home. They taste exactly the same when baked after being defrosted.  

450g plain flour, sifted
100g caster sugar (we used vanilla sugar)
100g butter, room temp
250ml milk
1 egg (don't put this in with the milk)

  • Sift the flour and sugar together. 
  • Cube the butter and rub it in a little, using your fingers. It's too hard to rub it all in.
  • Add all the milk, mix it in (we used a wooden spoon).
  • Now use your fingers again kneed it a little to make dough.
  • Too sticky? Add sifted flour. Too dry? Add milk.
  • Put baking paper on the table, add flour. Kneed and roll out the dough to 2cm. Don't need a rolling pin, you'll be fine. Though it's better if you use one. Flip the dough after each roll so it doesn't stick the baking paper. If your bench is super clean you don't need the paper.
  • Cut out circles using a cookie cutter, try to get all the pieces to be of the same height so they bake at the same time/temp. It's ok if you don't have circle cutters - we used heart ones. And then found the circle cutter under the table...
  • Paint with beaten egg wash (egg + milk) to make it golden when it bakes.
  • Bake for 15mins at 175c fan force - depends on the oven.
  • Serve warm with butter (if you like - but note there's butter in there already) cream and jam.

Notes - Freezing It

  • If you're going to freeze the dough don't paint it with egg wash - it'll become sticky. Also freeze it on a tray (we used the one lined with baking paper), after it's frozen then you can transfer it into a ziplock bag. Don't forget to label it. 
  • To use defrost overnight in the fridge, then bake as normal. 
  • If like me you decided to experiment and painted them all with egg wash, the bottom of the scones will be sticky from the freezer, when you put them in the oven place the sticky side up.

Don't paint if you're going to freeze it.

Served with cream & jam.

  • If you want to make savory scones omit (don't add in) the sugar. Use this scone recipe as a base, add dill and feta. Served with smoked salmon and white sauce with something green. You could also make pumpkin and fennel scones. Perfect for Halloween!
  • You could add lemon rind, essence or that but with oranges, and poppyseed.
  • Raisins are also quite popular, but not everyone likes them.

Do you have a favourite scone recipe or way to serve them?

Blogger Joanne said... on October 10, 2013 at 9:54 PM  

Yum, looks delish!

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