Fruit scones

Scones can be awful if they are badly made. They seem complicated to get right – they’re not. This recipe is brilliant and was taught to me by a professional baker. The best advice I can give is to take your time – scones need to rest and relax. Also, recipes that advise cooking at 180 degrees c for 20 mins are nonsense, a good scone rises when cooked fast and hot – you night to give the dough a fright!

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Wot u need
500g plain flour
30g baking powder
80g room temp butter
80g caster sugar
20g milk powder (or 240mls semi-skimmed milk)
240mls cold water (if using milk powder)
2 eggs
120g sultanas/currants/mixed dried fruit

Wot u do
Place the flour, baking powder, butter, sugar and milk powder in a bowl. Rub the butter into the mix until the big lumps are gone. (the butter coats the flour inhibiting excessive gluten formation when the liquid is added ensuring the mix isn’t too rigid.) Takes around three minutes – no need to overwork this part of the recipe. Crack one egg into the water and add to the mix. Use your hands to mix together to create a smoothish soft dough – don’t be tempted to add flour to make the dough stiff – soft is needed. Empty onto a lightly floured surface and lightly knead ensuring the dough is kept in a fairly tight ball. As you do this add the fruit by lightly sprinkling it as you knead the dough (you could have the dough here and make half fruit/half plain.) Watch for lines or cracks in the dough – if you see them keep kneading lightly – the dough should be smooth all over.

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Rest the dough on a lightly floured surface for 10 mins.

Lightly roll to around 2cms in height with a rolling pin – don’t press down just lightly roll. Cut using a cutter of your choice (I use a 78mm or 3inch cutter), dip cutter in flour before each cut, and place on a baking tray covered in silicone paper. Egg wash the top ensuring you don’t come down the sides with the egg. Leave to rest for 15 mins. Bake in a hot oven 210 degrees fan (220 conventional – AND IT NEEDS TO BE THIS HOT DON’T BE TEMPTED TO REDUCE HEAT) c for 10-13 minutes until brown and cooked. Cool on a wire rack.

Makes: Between six and eight
Top tip: To get your water measured correctly use your electronic scales. Grams=mls so measure 240mls on the scales.

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2 Responses to Fruit scones

  1. brendie says:

    Thank you 🙂

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