This is the first time on bun scuffle that I have featured food made by someone else. I can make scones (and I use this recipe) and what’s more my scones are pretty good. But my mum’s scones are awesome.
I grew up eating scones in Cheshire long before I knew about cream teas and clotted cream. If we could get away with it we would eat them straight from the oven, burning hot with a good lump of butter melting all over them and all over us too. Absolute heaven.
My mum swears that she doesn’t do anything special and in fairness hers is the simplest scone recipe I have come across. I have stood next to her and followed step by step everything she does but somehow mine just don’t taste the same as hers. I sometimes wonder if it is the same phenomenon that makes a stolen chip taste better than one off your own plate but all in all I think it’s just that experience counts.
Whatever it is – here’s her recipe although perhaps, if you want the perfect scone, I should give you her address…
8 oz / 225g Self Raising Flour
2 oz / 50g Caster Sugar
2 oz / 50g softened Butter
1 Large egg
2-3 tbsp Milk
Pre-heat oven to 200 C / 400 F/ Gas Mark 6
Makes 6-8 scones
Weigh the flour and sugar into a mixing bowl and rub in the butter with your fingertips.
Make a well in the centre and add the egg and the milk and whisk lightly with a fork. Still using the fork, gradually bring in the flour from round the edge of the bowl and mix until combined.
Use your hand to knead the dough once or twice to bring it together – scone dough needs to be handled as little as possible. Tip out onto a floured surface.
Use a 2″ or 3″ cutter to cut neat rounds out of the dough. Press the cutter straight down and do not twist as you cut as this can prevent the scones from rising properly. Think about how you cut to ensure you get as many rounds as possible from the dough first time so that you do not have to re-work it too many times.
Pull the remaining dough back together and pat out once more and cut further rounds. Repeat until all the dough is used- if you just have a small piece left shape it by hand and cook it with the others. No one in my house knows I do that as It’s the one I always eat fresh from the oven – just to check the quality you understand…
Place the rounds well spaced onto a baking sheet and place in the middle of the oven for 10 – 15 minutes until well risen and golden brown. Leave to cool on the tray for a minute or two before transfering to a cooling rack.
Eat hot, warm or cool – whichever you prefer.
There are many variations on this basic recipe – I have detailed a few below but try experimenting with your own flavours.
Follow the recipe above but add 2 oz / 50g mixed dried fruit or just sultanas to the dry mix just before adding the egg and milk.
Alternatively try cranberries or lemon and poppy seed.
Follow the recipe above but leave out the sugar. Add 2 tsp dry mustard powder and 1 oz / 25g grated mature cheddar to the dry mix just before adding the egg and milk.
Alternatively try parmesan and herbs or maybe sun dried tomatoes.
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