I – Scones and Biscuits

Fruit Scones – Cheese Scones – (Shortbread Coming Soon)


FRUIT SCONES

Makes 6 Large/ 12 Small Scones


Here is a recipe from a book I come back to again and again.

[Ingredients]

  • 60g (2oz) unsalted butter – chilled and diced
  • 175ml (6fl oz)Butter Milk + tbsp for the glaze
  • 250g (8.8 oz) Strong white bread flour + more for sifting
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2 tsp caster sugar
  • 2 tbsp currents
  • Pinch of Salt
  • OR YOU CAN ADD INSTEAD:
  • 40g (1.5 0z) glacier cherries, chopped

Glazing – 1 egg yolk mixed with 1 tbsp butter milk.


[Method]

  • Preheat oven to 220 C/425 F/Gas 7 and grease a baking sheet on a tray.
  • Beat egg and 1 tbsp buttermilk together and set aside.
  • Sift the flour, baking powder, salt and bicarbonate. Then add the sugar. (T)
  • Cube and add the butter to the flour. Rub with your fingertips until you have fine crumbs. Ensure no large lumps of butter remain, shake the bowl gently to reveal them. (T)
  • Stir in your fruit, then add the buttermilk tossing with a fork until crumbs bind together into dough.
  • Now transfer your dough to a floured surface.

  • Cut your dough in half and form/pat two 15cm (6inch), 2cm (3/4inch) thick rounds and cut each round into 4 with a sharp knife.
  • OR
  • You can also form 1 20cm (8inch) round 2cm (3/4inch) thick and use a cookie cutter around 7cm (3inch) in diameter.

  • Place the cuts on the baking sheet, 5cm (2inch) apart. B
  • Brush the top with glaze. (T)
  • Bake for 11-15 mins until lightly browned.
  • Rest them on the tray for several minutes then cool on wire rack

T FOR TIPS

  • Ensure there are no large lumps of butter left in the flour when rubbing. Shake the bowl gently to reveal them.
  • Sifting flour 2 -3 times and letting the flour falls for at least 15cm(6inch) will get plent of air in – Be careful though.
  • Well risen scones require a sharp knife or cutter and strong downward motions when cutting. No twisting and compressing ensures a good rise.
  • Don’t handle the dough too long. Get it formed and cut  before it gets tough.
  • If without bicarbonate of soda. Add 2 tsp more baking powder and omit the salt.
  • DO NOT be too liberal with the glaze, as you may burn the tops.

THE CANID SAYS

My thoughts on scones are quite simple like the recipe. They are easy to make and were one of my first outings in a kitchen as a kid.

The reason I favourite this recipe over many others is the balance seems to be just right. You can add a little more fruit if you wish and the glaze gives one of the best finishes I have ever seen. I have used it on other things, just don’t spread it on a pie as it tends to catch over longer cooking times – Hindsight.

Reference :

Bretherton, C. (2011). Illustrated step-by-step baking. London: DK Pub., pp. Pg 114-117.


CHEESE SCONES

Makes 6 Large or 12 Small Scones


In my eyes a classic savory treat. Few things hit me like the warmth of a buttery cheese scone. But if you are throwing scones, you are doing it wrong!

[Ingredients]

  • 55g (1.9 oz) unsalted butter – chilled and diced
  • 230g (8oz) plain flour + more for sifting
  • 2 tsp baking powder (T)
  • 1/2 tsp bicarbonate of soda
  • 1 tsp crushed black pepper corns
  • 50g (1.7oz) mature chedder cheese
  • 110ml milk
  • YOU CAN ALSO ADD:
  • 1 tsp parsley or chives
  • 1 tbsp of fine grated parsian cheese

Glazing – Just Milk… what? You could do the egg/butter milk if you want.


[Method]

  • Preheat oven to 220 C/425 F/Gas 7 and grease a baking sheet on a tray.
  • Sift the flour, baking powder and bicarbonate. (T)
  • Add butter and rub with your fingertips until you have fine crumbs. Ensure no large lumps of butter remain, shake the bowl gently to reveal them. (T)
  • Stir in the any herbs, the pepper and half the cheese. Add the milk gradually until the dough just binds.

  • Now carefully bring (mix) it together then transfer your dough to a floured surface.
  • Form 1 20cm(8inch) round 2cm(3/4inch) thick and use a cookie cutter around 7cm(3inch) in diameter. You can use a smaller cutter for more dinky scones.

  • Place the cuts on the baking sheet, 5cm(2inch) apart and brush the top with milk .
  • Bake for 8 – 11 mins until lightly browned.
  • Rest them on the tray for several minutes then cool on wire rack

BEST SERVED WARM AND FULL OF BUTTERY GOODNESS

T FOR TIPS

  • Ensure there are no large lumps of butter left in the flour when rubbing. Shake the bowl gently to reveal them.
  • Baking powder levels in cheese scone recipes vary. I have seen as little as 1tsp and as many as 4 tsp.
  • Sifting flour 2 -3 times and letting the flour falls for at least 15cm (6inch) will get plent of air in – Be careful though.
  • Well risen scones require a sharp knife or cutter and strong downward motions when cutting. No twisting and compressing ensures a good rise.
  • Don’t handle the dough too long. Get it formed and cut  before it gets tough.

THE CANID SAYS

Cheese scones rock, they will always win me over. Add extra cheese if you wish and by all means eat them weekly for maximum enjoyment of life.

All kidding aside I really love making them and the recipe is just born from years of trial and error to get the lightest most balanced recipe. I first use Bero, hence me mentioning it. You really can not go wrong with that book!

Reference: This recipe is losely based on many recipes and outings. Bero though have a really good one!


EXTRA EXTRA

Fancy a replacement for your bread or just something to go with a nice soup or stew?

Use the cheese scone recipe above and form one 3 – 4cm thick round and have a super tasty scone loaf. Seriously it was amazing with sausages for lunch and a beef stew for dinner.

The one pictured included;

  • 2 tsp of dry crispy onion
  • 1 tsp mixed herbs
  • A pinch of black pepper.

WORK IM PROGRESS – HZ – 27/04/2020


SHORTBREAD

HAHA COME BACK SOON, TOO BUSY GATHERING AND BEING JOLLY!

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