I reminisce. It’s been a while since I baked a batch of scones. Previous to that, as a child, I used to bake them with my beloved grandmother. Our dear neighbour Kathleen baked the loveliest and lightest of scones, which she brought to us fresh from the oven kept warm wrapped in colourful cloth. We’d share them together with my Black and Blue Berry Jam and a cuppa. We enjoyed many an afternoon tea with them. So, after craving my own freshly baked fluffy scones, I decided today was going to be another one of those days and I baked a batch. The sun was shining and those golden coloured scones were ready in a jiffy to accompany yet another cuppa. These are child’s play. So take a moment away to bake a batch on sunny day. Enjoy! Sylvia xx
Makes 8-10 medium scones or 14-16 mini scones
200g organic self-raising flour
25g organic wholemeal self-raising flour
1g (¼ teaspoon) salt
4g (½ teaspoon) bicarbonate soda
10g (2 teaspoons) caster sugar
50g cold unsalted butter cut into small dice
Extra buttermilk for glazing
Preheat convection oven to 200°C fan force. Preheat conventional oven to 220°C. Baking tray lined with baking paper. 55mm scone/biscuit cutter for medium. 45mm scone/biscuit cutter for mini.
- Sift the flour, salt, bicarbonate soda and sugar into a bowl. Place in food processor with blade attachment in place. (Refer note below) Or prepare the dough in the bowl or on the kitchen bench..
- Rub in the butter with your fingertips, or pulse in the food processor, until the mixture is the texture of fine breadcrumbs.
- Add the buttermilk. Gently mix with a fork or spoon (or process in the food processor) until the dough just comes together. Do not over-mix or knead the dough as the lightness will be knocked out of it. 🙂
- Turn the dough out onto a floured bench and very gently form it. Then roll it out until it is about 1.5cm to 2cm thick. Do this gently but quickly and with a light touch.
- Cut the dough with the scone/biscuit cutter dipped in flour to give a clean cut. Then gently drop the scones onto the lined baking tray. Avoid touching the cut edge.
- Place the scones on the baking tray.
- Gently re-form the dough and continue cutting until all used.
- Glaze the tops with the extra buttermilk not allowing any milk to run down the sides (just glaze the centre if you wish).
- Pop them into the preheated oven, onto middle shelf. Bake for 10 to 12 minutes or until risen and golden brown.
- Remove from the oven. Place the scones in a basket lined with a clean decorative tea towel to keep warm.
- Serve immediately with butter or jam and whipped cream. And a cuppa tea or coffee of course.
7 Tips to Lovely Light Scones
1. Use buttermilk for a light airy dough.
2. Bicarbonate of soda adds extra leavening lightness.
3. Keep the dough cool. Do not over-mix or over-knead. Gently form the dough.
4. Preheat oven to a high heat. Bake on the middle shelf of the oven for good heat and air circulation.
5. Work quickly but gently. Do not press too hard with the rolling pin. You can use your hands to gently flatten and shape the dough. (If you’re annoyed at something release it when grinding spices with a mortar and pestle. Don’t take it out on the scones). 😮 Gently does it!
6. Have ready a tray lined with baking paper. Baking paper aids baking and provides a non-stick surface.
7. Have ready a basket lined with a decorative tea towel or colourful cloth. Prepare a cuppa and whet your appetite.
Note on Preparing Scone Dough: After making the dough by hand many times, I now find that using a food processor makes for a lighter dough. The aim is to keep the dough cool. By using the food processor you can achieve this using the cutting method of mixing ingredients. Alternatively, make the dough by using a table knife or pastry cutter to ‘cut’ the ingredients on a kitchen bench. The food processor keeps the dough cool whilst mixing by hand can make the dough warm. But it is up to you which method you choose. Happy cooking!