Back to basics this week with the afternoon tea stalwart that is the humble scone – clotted cream and jam optional
Iwas lucky enough to be invited to afternoon tea recently – a rare treat indeed – and was surprised to realise that, while the exquisite patisserie caught my eye, the scones had my heart. With no gaudy icing to hide behind, the simple scone stands and falls on its absolute freshness, which is why you can’t beat a homemade one.
Prep 5 min
Mix 10 min
Cook 15-20 min
Makes 12
350g self-raising flour, sifted (see step 1), plus extra for dusting
A pinch of salt
50g butter, softened
50g lard, softened (or use 50g extra butter to keep the scones vegetarian)
100-115ml milk
1 Start the dough
Heat the oven to 200C (180C fan)/390F/gas 6 and lightly grease two baking trays. Put the flour in a large bowl with the salt; if using plain flour, rather than self-raising, reduce the amount to 340g and stir in four and a half teaspoons of baking powder until well combined. (If you’d like sweet scones, stir in three tablespoons of caster sugar, too.)
2 Cut in the butter and lard
Pinch or cut the fats into small pieces; lard will give your scones a lovely lightness without any detectable porky flavour, but can be substituted with an equal weight of butter. (Note: it’s hard to track down on the high street, but free-range and organic lard is available online if, like me, you’d prefer to avoid stuff of mysterious provenance.)
3 Rub in the fat
Run your hands under the cold tap to cool them down, dry them well, then, working as quickly as possible, rub the fats into the flour with your fingertips. Once no large chunks of fat are visible, stop; if you overwork the dough, your scones will be tough and chewy.
4 Incorporate the milk
Still using your hands, mix just enough milk into the bowl to bring the flour and fat together into a smooth, firm dough; it should neither be dry and flaky (if it is, add a touch more milk) or sticky to the touch (add a little more flour). Again, touch the dough only as much as you need to.
5 Roll out and cut the dough
Lightly flour a work surface, then shape the dough into a round and roll it out to a thickness of about 1½cm.
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