Tuesday, 13 August 2013

Cinnamon Scones



How do you pronounce 'scones'? Scone as in 'cone' or scone as in 'gone'? Whether you're a posho or not, there are few things that beat a homemade scone with some jam and cream in the sunshine. Well, maybe if you added some strawberries...and Pimms. 'Parfait!' as the French would say! I'm back from my brother's now, where I made the delicious pizzas, but on my last afternoon there we enjoyed some tea time treats that I made in their fabulous new kitchen - I mean, it had soft close draws and everything, not that I'm jealous...
when all the butter is incorporated, the mix looks like breadcrumbs
The scones were one of the things we had, along with some rhubarb (homegrown) and strawberry jam, courgette (homegrown) chocolate truffle cake, and a plate of Welsh cakes that I enjoyed watching my brother attempting to make from the recipe on the blog (he's about as talented at baking as my parents), but they came out pretty good!

try to handle your dough as little as possible
The super secret to yielding light, fluffy scones is a very light hand. You might be working with a dough but you really do want to handle it as little as possible. Overwork it and you'll end up with a tough dough and brick-like scones that don't rise in the oven. I've been there... Other than that scones are incredibly easy to make and take almost no time at all, about 10 minutes to prepare and just a little bit longer again to cook. They're wonderful warm from the oven, so you don't have to wait for them to cool before serving, meaning you can whip up a plate from a few cupboard ingredients anytime! They're versatile and will go with pretty much anything you want, sweet or savoury! (cheese and jam is a personal favourite). I used cinnamon to flavour my scones, but you could use vanilla, nutmeg, or something even crazier if you wish, (like cheese - who said they had to be sweet?! If you do this though be sure to leave out the sugar from the recipe below.) or nothing at all. Think of these as a slightly sweet roll or bread, they're very adaptable and taste wonderful even if you leave them plain!


Feel free to double this recipe and make GIGANTIC scones with extra room for butter, cream and or strawberries. There's something very satisfying about being presented with a sconce that's the size of your palm. The scones can be cut out with circle cookie cutters, crimped cookie cutters, or hand formed for a very rustic look. They'll lose some of their shape in the oven so it's unlikely that they'll come out in a perfect circle anyway. You could also use small cookie cutters and make a huge batch of mini scones.


Cinnamon Scones
Makes 6 Large

225g self raising flour
55g butter
25g caster sugar
1/2tsp cinnamon
150ml of milk, plus extra for glazing

1. Preheat your oven to gas mark 7. Line and grease a baking tray.
2. Rub together the flour and butter with your fingertips, lifting the mixture above the bowl and letting it fall back in. Do this until all the butter is mixed in and the mixture looks like breadcrumbs.
3. Stir in the sugar and cinnamon, then the milk, mixing lightly until you get a soft dough.
4. Turn the mix out onto a floured work surface and bring it all together very gently. Push the dough together a few times to make sure it's bound properly, but avoid overworking at all costs! Pat the dough to about 2cm thick, then cut out your scones, I used a cutter that was about 8 or 9cm in diameter, but you can make your scones whatever size you want.
5. Gather together any scraps of the dough and reform into more scones. Place the scones on the baking tray, brush lightly with milk and bake for 12-15 minutes until risen and golden.
6. Leave to cool slightly on a wire rack before serving.

Scones will keep fresh for a few days in an airtight container.




2 comments:

  1. ooh, I didn't realise how tasty hot scones with butter, cream and jam was until I went to this pokey little place called The Mock Turtle in Brighton.
    It's all low ceilings and pretty crockery, with a very British tea party-esque vibe. Until you see Made in China imprinted on the bottom of said crockery lol.
    ahaha, I like to think your blog is some kind of kitchen survival guide for your family (and other inexperienced cooks!)

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    1. So good aren't they! I find myself eating 3 or 4 before I've even realised it! Sounds lovely! Hopefully what I will have one day!! Hahaha, that's flattering! My parents say I should start one for main meals too, they don't know how they're going to cope if I leave...

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