Scones

Is there really anything as good as a well-baked scone? For me, scones with jam and cream are nostalgic in the best possible way, and if I see them on a menu in my travels, I find them very hard to go past. The sad thing is, they’re a dime-a-dozen, but a truly good scone is very hard to find. I’ve probably only had Devonshire Tea that I would classify as really fantastic on about three separate occasions, and to be honest, even my homemade scones, which relied on my high school Home Economics cookbook, were pretty subpar. A few years ago, I stumbled upon this absolute gem of a recipe, and it never fails me. Save this one guys, it serves results every single time, promise!

Scones

500g plain flour

75g caster sugar

32.5g baking powder

150g salted butter

200ml buttermilk

1 egg, lightly whisked

5g vanilla

Extra egg and a splash of milk, for the wash

Strawberry jam, to serve

Whipped cream, to serve (I whip equal amounts of thickened cream, and double thick cream with a dash of vanilla for a truly decadent taste)

Preheat oven to 200C. Combine all dry ingredients in a large bowl.
Add the butter and rub in with your finger tips, until the mixture resembles sand. You can also use a food processor for this step.
Combine the wet ingredients. Add them to the dry mixture. Fold through to create a dough-y consistency. The trick is to finish it off with your hands, so you don’t over-handle the mixture. Don’t be surprised that this mixture is wetter than other scone recipes.
Flour a bench top, and roll out your dough to about 3cm thickness. Don’t overhand.
Cut out your scones with a biscuit cutter or a small glass if you don’t have a cutter. You should get 12-15.
Line a baking tray, and place scones on top. Brush with a mixture of lightly beaten egg and milk.
Bake for 12 mins or until lightly golden.
Serve immediately with jam and whipped cream

Heidi xx