We decided to stay in and create our own coffee environment for Mother’s Day, a few options were presented from going to Dobbie’s Garden Centre with the masses or a walk to Morningside, instead we decided we would have a better time without the need for the hunt for that perfect scone coffee combo.
The eldest snuck out for the Sunday paper whilst I got the scones on the go. We are in the process of trying to eat down the various flours we’ve had on the go over a while so this was a perfect excuse to dabble if a bit risky to deviate from the prescribed recipe!
Essentially you need 500g of plain flour to make this a success, so feel free to just go plain! Likewise with the liquid (you need 300ml of milk), I was trying to use some left over cream as well.
I was also given a few pointers before I was let loose
- Be brief with the rubbing of the ingredients
- Don’t over knead the dough
- Be surgical with the cutter…..no wiggling!
- Scones liked to be baked close together as if it makes them fight for the heat
- 200g Plain Flour
- 200g 00 Flour
- 100g Wholemeal Flour
- 1/2 teaspoon of salt
- 2 teaspoons of bicarbonate soda
- 4 teaspoons of cream of tartar
- 50g Butter, cold and cubed
- 30g Trex, cold
- 250ml milk
- 50 ml single cream
- Egg beaten for the egg wash
6-7cm crinkle cutter is needed along with a baking tray, we’ve taken to lining a roasting tin.
Pre-heat the oven to 220C, and prepare your chosen tray.
- In a large bowl sift the flours, bi-carb, cream of tartar together (if using wholemeal, just throw the husk back in). The point of this is to get lots of air around the flour with the hope of getting fluffy scones!
- Add the salt and mix in, Add the cubed fat
- Rub the fat and the dry ingredients together to form bread crumbs. If you have warm fingers a food processor is a saviour for this method and sticks to one of the guidance notes! Really easy to pulse the fat and the flour together.
- If using the pulse method, pour the sand like mix back into the bowl
- Make a well and add the liquid all at once
- At this point, you can either get your hands stuck or use a spatula to get it under control. Work quickly/briefly
- Turn out onto a floured surface, with a brief knead to form a dough.
- With a rolling pin, roll out to about 3cm
- Stamp out the scones, you’ll get anything between 11 and 15 scones depending on how thin/thick you rolled the dough, with a gather of the off cuts and a re-roll for the last few
- With a pastry brush, use the beaten egg to brush over the tops
- Put in the oven for 10-12 mins until golden
- For that Mother’s Day twist, arrange in a nice bowl with a tea towel on top to keep warm….and don’t forget the coffee