I made my very first batch of scones at School in Home Economics (that’s what it was called back then) They turned out very well for my first batch, even my nana thought they were very good. So from the beginning I always seem to have a good feel for making scones. I often whip up a batch when friends drop in if I don’t have any slices in the freezer and my dad often asks me to make them for him! So when I saw on Celia’s Blog @ Fig Jam and Lime Cordial that there was an International Scone Week, I thought, “I’m in.” I have been using the same base recipe for scones since that day and it comes from my school cook book, “Day to Day Cookery”
I was always taught that when you rub the butter into the flour that it should be done with only the tips of your fingers. I remember even being marked on whether or not I had flour on any other parts of my hands. I am sorry to say that I have epically failed when it comes to this, as I like to get into it and make sure that the flour is all nice and rubbed through with the butter. When you add the milk, the key is to not handle the mixture too much. If you do the scones will turn out like bricks. My nana use to say “soft quick hands, soft scones!”
I have included my base recipe, then it is up to you to pop in what ever flavour you like! I normal make just parmesan and parsley, but I had some sundries tomatoes left over from my CHICKEN CALABRESE so I threw some into the scones for the first time and they turned out so good, I think they are going to be a staple.
Plain Scone Recipe
2 Cups of Self Raising Flour (250g)
2 Tablespoons of Butter (50g)
1/2 Teaspoon of Salt
3/4 Cup of Milk (180g)
Parmesan, Parsley and Sundried Tomato Variation
ONLY USE 1/2 cup of milk (120g) instead of 3/4 of a cup
100g Sundried Tomatoes (finely chopped)
60g of Parmesan (grated)
4 – 5 sprigs of parsley (leaves only finely chopped)
1 teaspoon of white pepper
1. Preheat oven to 200 degrees Celsius and prepare a try with baking paper.
2. Into a bowl add sifted flour and softened butter. Gradually rub butter into flour with your “fingertips” until it resembles a fine bread crumb.
3. Add white pepper, salt, finely chopped parsley, grated parmesan and chopped sundried tomatoes and rub them into the flour mixture to evenly distribute them throughout the scones.
4. Add 1/2 of milk and mix with a butter knife until a soft dough (don’t handle too much) You may need just a little bit more milk if the flour is particularly dry, but don’t put too much in as you don’t want the dough to be sticky.
5. Gently pat dough into a log, cut and put straight onto a tray. If you want to use a cutter you can, but I prefer the rustic look of a home made scone.
6. Brush with egg wash (mixture of egg yolk and milk) and place in the oven for 10 – 15 minutes depending on how big you have made them.
7. When cooked, immediately remove from the oven and wrap in a clean tea towel for 15 mins.
8. Cut in half and serve with lashings of butter. If you are just making the plain scones, serve with jam and cream!
1. Place parsley, parmesan, and sundried tomatoes into the mixing bowl and chop 5 seconds/speed 7.
2 Place all other ingredients into the mixing bowl and knead 10 seconds/closed lid/knead function.
3. Gently pat dough into a log, cut and put straight onto a tray. If you want to use a cutter you can, but I prefer the rustic look of a home made scone.
4. Brush with egg wash (mixture of egg yolk and milk) and place in the oven for 10 – 15 minutes depending on how big you have made them.
5. When cooked immediately remove from the oven and completely wrap in a clean tea towel for 15 mins.
6. Cut in half and serve with lashings of butter. If you are making the plain scones, serve with jam and cream!
I hope you enjoy these delicious scones anyway you choose to make them. They are a great way to save money and very quick and easy to make for special occasions or even for every day!