I dream of scones

Okay I have a problem… last night I had my third dream this month that included baked goods. The first was about chocolate cake, the last two have been about scones. Yes I have dreams about round sweetened biscuit like cakes. In these dreams the scones are  lightest, yet flakiest most perfect scone I have ever eaten and I am against the clock to find the recipe for them. Real thriller material.  So while most girls my age dream of this…..

I dream of this….

So this morning I decided, after I went for a run (keeping to my To Do List), I needed to make scones. Real scones, not the american biscuit like scones that are nice but taste more like cookies than scones. These are genuine round fluffy scones. Made with white flour, butter, eggs, buttermilk and sugar. They must be round, not triangle or square shaped, they can not include oats or any wholemeal flour or they will loose their fluffiness and despite what some recipes think they must contain eggs. This combination makes them buttery but not short, fluffy but not spongey, light yet crumbly – In other words heaven in a bite

So here it is my Perfect real scone

makes 15 scones

450g of self raising flour

30g of sugar

85 of softened butter

1/2 tsp of baking powder

220ml of butter milk

1 egg beaten

150g of mixed berries ( I use frozen)

egg and milk to glaze

Preheat oven to 185C. Sift the flour, baking powder into a bowl, add the sugar. Rub in the butter until it resembles breadcrumbs. Then using your finger tips lift up the crumb like mixture a few times to incorporate air. Make a well in the center and pour in the  egg and half the milk. Using a fork mix the mixture. Now add in the berries and mix.

Add in the rest of the milk, you want a moist yet dry dough so you might not need it all. Then quickly work the dough into a ball. Do not over work or knead the dough. Flatten out on a floured surface and flatten to about 3cm thick. Using a 6cm round cookie cutter cut out roughly 15 scones. Place on a floured tray and brush with glaze cook for 15-20 minutes. Until they are lightly golden and well risen.

variations: There is limitless ways to serve these here are some suggestions

  • plain
  • add 60g of coconut with the flour
  • change the berries for raisins, currants or other dried fruit
  • add lemon and orange rind with the flour
  • put almond essence in with the milk and put slices of pear on top before cooking
  • chocolate chips

The list is endless but the result is usually delicious

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