Thursday, 9 July 2015

SCONES (Egg Free)

Scones are a single serving quick cakes that make a classic accompaniment to your cup of tea. Lightly sweetened these cakes are best served with jam and some whipped cream if you fancy.

This recipe is a basic scone recipes where we have used flour, butter, sugar and milk and is dead simple to make. All you need is a feather light touch for a perfect scone every time. Recipe adaptation and inspiration "Donna Hay Cook Book"


You will need:

3 Cups (450 grams) Self Raising Flour
1/2 Cup (110 grams) caster sugar
75 grams of cold butter (using very cold butter, will ensure deliciously flaky texture)
1 cup milk plus extra to brush on.


Raspberry Jam


Step 1: Preheat Oven to 180 degrees Celsius

STEP 2: Sift flour using  a flour sifter or a wire strainer in a bowl. Add sugar.

STEP 3 Chop cold butter and add to the flour

STEP 4:Use both hands and your finger tips, rub the butter into the flour and sugar mixture, to fully breakdown and until the flour, sugar and butter mixture resembles fine breadcrumbs.(see pic below). 

At this stage be patient as this will take a bit if a time. Do not knead or overwork the dough or else your scones will turn very hard.

STEP 5: Now make a well in the centre and pour in the milk.(see pictures below) 



STEP 6: Use a butter knife to gradually mix the milk into the flour mixture until just combined. (see pic below)
Using a butter knife to mix the dough and using your hands to gently bring it together, you actually avoid overworking the gluten.

Transfer the mixture from the bowl to a lightly floured surface, and gently bring the dough together. Remember "gently".

Step 7:Roll out your dough (gently) to 2cm thick and use a 6 cm round cookie cutter to cut into 12 portions. If you do not have a cookie cutter, do not panic. You can use the rim of a round shaped bowl, or a measuring cup, just as I did. See pictures below.
After having cut a few roundels from the dough, you will have to bring the dough together (do not knead, just gently bring it together), in order to re-roll the dough and then cut out roundels from the it. Keep repeating this step until you have used the entire dough. Remember to handle the dough "gently"
Remember the scones doesn't need to be in perfect shape. It is okay for them to look a little rustic and hand finished. At least I like mine that way!

Step 8:Now place the cut out portions on a baking sheet lined baking tray and brush with extra milk.

Step 9: Bake in the oven for 18-20 mins or until cooked and golden on top. You may test with a skewer inserted in the middle, if it comes out clean they are ready.

So after about 20 mins, Voila!!

This is my second attempt in making scones that I have shared here . My first attempt, I had somehow managed to over work the dough (even though I followed the recipe step by step) and ended up with more biscuit like texture, wasn't that bad though as they were still edible, but my second attempt was so much better and I am sure to make it the best, the third time. So, remember your first attempt is always a special one you will cherish for your life, there is always something positive to learn from it, and practice is what will make you perfect.  

Wonder where my cookie cutters go missing? undoubtedly they are put to some fun stuff, as you can see Lol;

 I have included tips wherever necessary, remember to work the dough gently as you go.. and that's the golden rule and you will have the perfect scone everytime, nice and fluffy!

I like  this recipe because it uses simplest of ingredients, it's egg free, , and suitable for my vegetarian friends and those who have egg allergies.

So, next time you host a tea party, do give these ago.You can make them couple of days in advance and they stay good for atleast 2 days in room temperature in colder months, if it is too humid or hot it is better to refrigerate or bake them fresh and serve. However, I always prefer freshly baked scones, serve them with some raspberry jam and chantilly cream, and enjoy!

Hope you enjoy making these little goodies, see you soon again with another mouth watering recipe. Till then, keep well!

Happy Weekend!

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1 comment:

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