Scones

It’s hard to find good scones. I don’t like them if they’re overly crumbly or too dense.

Scones must be buttery, slightly salty and not too sweet, so they’d taste really good when you pair them with some sweet strawberry jam and cream.

Scones are a combination of biscuits and cake. Crumbly yet soft. Crispy yet moist.

After a couple of failed attempts, I think I have finally found a recipe that churns good scones. This original recipe is from Jamie Oliver

Don’t these look luscious? These were made by my tween. Easy to make and taste good too.

Ingredients

  • 150gm mixed fruits and peel.
  • 500gm self rising flour, sifted
  • 150gm cold unsalted butter, cut into cubes
  • 2 teaspoon of sugar
  • 1 1/2 teaspoon baking powder
  • A pinch of salt
  • Some milk (about 1/2cup)
  • Some orange juice (about 1/4 cup)

Method

Soak the fruits in some orange juice (1/2 hour) to hydrate the fruits.

Start by combining all the dry ingredients. Add the butter and gently crumble the butter into flour. Its ok if you find some pieces of butter. DO NOT to overwork the dough.

Squeeze out the juice from the fruits and throw it into the flour. Slowly add milk to combine the flour. Do not knead the dough. Just press it with both your hands to form into a ball. You’ll find some dry flour, that’s fine. Just leave it. Cover dough with cling wrap and chill for 30 minutes or more. (Mine stayed in the fridge for almost an hour because my kids got sidetracked by some TV series.

Preheat oven to 180’C. Roll out dough into 3cm thickness. Find a round cookie cutter and cut out as many as you can. Arrange these onto a greased baking pan. Brush it with some beaten egg and bake it for 15 minutes or until it doubles in size and turns golden brown. Your house will start smelling like scones. That’s a good cue to remove it from the oven.

Quickly transfer these onto a cake rack and let them cool before putting it in an airtight container.

Best served, slightly toasted and with jam and cream.

For more recipes, check out Anyone Can Cook

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