Best Scones EVER

Tuesday, 19 August 2014
scones
scones2

We were on location for a photo shoot when my friend, Mia pulled out the MOST divine scones I've ever tasted in my life. Fresh out of the oven, fluffy, buttery, melt in your mouth goodness with a nice crust. It was almost impossible to concentrate on work when all I could think of was scarfing down a scone or two, smothered in clotted cream and jam (jelly to my American friends).

They were better than the ones I had at The Wolseley. Like any Instagram addict, I was standing on a chair when guests popped by, gaping at the sight of me holding my smartphone over a scone. I mumbled some feeble excuse about doing a "photo shoot" (of my scone, not the interior of the property as I was hired to do). I begged for the recipe and thankfully, Mia obliged. Here it is:


Buttermilk Scones (adapted from Delia Smith's recipe)

makes 10

Ingredient:
2-3 tablespoons buttermilk (extra for baking)
225g self raising flour (extra for dusting)
pinch of salt
75g butter
40g golden caster sugar
1 large egg, beaten

1. Heat oven to gas 7/ 220˚C.
2. Sift flour and salt in bowl. Rub butter into the mixture until it resembles breadcrumbs.
3. Add sugar into the mixture.
4. Beat the eggs and buttermilk together and add to the dough with a palette knife. Finish it off with your hands. It should be smooth, not sticky. Add a tablespoon of buttermilk (at a time) if the dough is too dry.
5. Form the dough into a ball and tip it lightly onto a lightly floured surface.
6. Roll into a circle of at least 1 inch thick (2.5cm). Cut out the dough using a cookie cutter and give it a sharp tap to push the scone out.
7. Carry on until you've used all the dough.
8. Place the scones on a baking tray. Brush them lightly with buttermilk and dust with a little flour.
9. Bake on top shelf in the oven for 10-12 minutes or until well risen and golden brown.
10. Serve with clotted cream and jam.


8 comments:

  1. That's the first thing I order when in London.. nothing beats freshly baked scones with clotted cream!! Yum! (And I love Delia, got a couple of her books at home in Paris) xx

    www.journeyintolavillelumiere.com

    ReplyDelete
  2. What is step I?
    Heat oven to gas 7/220C?
    From an American across the pond.

    ReplyDelete
  3. You have to convert 220 centigrade to fahrenheit. It's about 428 F.

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    Replies
    1. from 220c to f, what's the 7/220c?

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    2. Some ovens here in the UK use gas to they have Gas Mark 1, 2, 3 and so forth. Gas 7 converts to 220˚Celsius. Hope this helps. It gets confusing at times with metric.

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    3. Thank you since we don't have the "number" in US. That's why I was totally confused what that 7/220 was. Yes, I did get the 220c part. Thank you all.

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  4. Jam is jam in the US too. Also referred to as preserves - as it has fruit in it. Jelly is an entirely different (and gross) thing.

    Anyhow - they look yummy.

    ReplyDelete
    Replies
    1. As an American who grew up eating peanut butter and jelly sandwiches, I never liked the grape jelly most people seemed to eat. My mom always gave us raspberry or strawberry with ours. But, I do like mint or redcurrant jelly with a lamb roast, or chilli jelly with cheese.

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