Hola!

This is a re-blog, I made these scones at the beginning of last year and they are one of the first recipes on my blog.  These were delicious both savoury and sweet, I think it might be time to make them again.  Take a look…..

Fruit Scones

I have always wanted to have a go at making scones, I knew they were tricky to make as you have to be quick when mixing the dough otherwise they become heavy and dry.  I had a look at some recipes online and ended up doing a variation of two:

One was a Mary Berry recipe:

http://blog.lauraashley.com/make-and-do/mary-berry-fruity-scone-recipe/

The other was from the Good Food Mag:

http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream

My Recipe:

Ingredients:

Self Raising Flour 350g (plus extra for dusting/rolling)

1 1/2 tsp Baking Powder

Caster Sugar 60g

Raisins or Sultanas 125g

Butter cold and cubed 75g

Milk 150 fl oz

Vanilla Extract 1tsp

Juice of 1/2 Lemon

2 Eggs (whisked)

I always measure ALL my ingredients out before I start it makes baking so much easier.

Method:

Heat the oven to 220 degrees.

Line two baking trays with baking paper.

In a jug, pour and measure the milk add in the lemon juice and vanilla essence set aside.

Sift the flour and baking powder into a large bowl, try to do this from a height it will make the dough lighter.  Add the butter and with fingertips only  rub together until it makes a fine breadcrumb like appearance…..

Try do this as quick as possible as you need the mix to stay cold.

Stir in the sugar and the fruit. Then make a well in the centre and pour in the milk mixture and most of the egg mix reserving about 2 spoonfuls for later.

With a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker. This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too) until it looks like this:

You can use  floured rolling-pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Place onto the prepared baking tray.

Brush the tops of the scones with the reserved egg.

Bake for 10 minutes or until golden….

Place on a wire rack to cool, or like me eat one fresh from the oven 🙂

I spread my Aunt’s homemade Damson Jam on but unfortunately its hard to get cream in Spain but it didn’t need it. These are the softest and lightest scones I’ve had, even if I say so myself :)…try them out!!

Cheese Scones

After the success of the fruit scones, my Aunt asked if I could have a go at making them with cheese.  She had a work colleague once who she reckoned made the best cheese scones, and she would have them ready and hot for their break time…. so I had a lot to live up to ;)….I used the basis of my fruit scone recipe as it was so good but took away the sweet ingredients and added the savoury……

Ingredients:

350g Self Raising Flour

1 1/2 Tsp Baking Powder

Salt 1 Tsp

Pepper 1 Tsp

Mustard Powder 1 Tsp

Butter Cold and Cubed 75g

Milk 150 Fl Oz

Drop of Tobasco Sauce

2 Eggs Whisked

Cheese 160g  I used Gruyere as we had it in, you can use chedder

Method:

I popped the cheese in the freezer before grating so that it was extra cold and wouldn’t melt when making the dough.

Pre-heat the oven to 220 degrees and line two baking trays with parchment.

In a large bowl sieve the flour and baking powder from a height, this is to make it light. Then put in the cubed butter and with fingertips only rub until it resemble fine breadcrumbs as we did with the fruit scones…

https://lululemonandlace.com/food-blog-2/fruit-scones/

Then add in the salt, pepper, mustard powder and the majority of the cheese, reserve a small handful of this to put on the top of the 10 scones…

Make a well in the middle of the flour mix and pour in the milk, tobasco and most of the egg. Keep about 2 spoonfuls of this for brushing on the top of scones….

As we did with the fruit scones with a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker.  This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too). You can use  floured rolling pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Then brush the tops well with the reserved egg and then sprinkle with the cheese on top of each scone.

Bake in the oven for 10 minutes or until golden, try not to over cook as you want them to be soft.

Remove and place on a baking rack to cool….or like we did eat hot from the oven and spread on.. as my Uncle would say…. ‘Best Butter!  🙂

Have a good week!!

Lulu xxx

❤ ❤ ❤