Monday, January 30, 2012
Classic Bakes: Scones
Scones are one of my favourite comfort bakes. With so many variations
of the humble scone, I don't think I have ever baked the same recipe twice.
I have yet to stumble across one recipe that shines above the rest. This
batch of scones I lathered with blackberry jam, fresh blackberries and thick
dollop cream. I prefer to not have sweetened cream on scones as it makes
them to sweet and sickly when paired with the jam.
Vanilla Bean Scones
(Recipe: Aus Women's Weekly; Afternoon Tea)
Makes about 16 normal sized scones.
I like to make a mixture of normal and mini.
2 1/2 cups self-raising flour
1 tablespoon caster sugar
30g butter chopped
3/4 cup milk
1/2 cup water
1 vanilla bean / 1 teaspoon of vanilla bean extract
Jam of choice
Preheat oven to 220 degrees Celsius. Place baking paper onto a baking tray.
Sift flour and caster sugar into a bowl and rub in butter to make fine
breadcrumb texture. Rub between thumb and fore finger. In a jug mix
water, milk and vanilla stirring to combine. Add mixture to flour using a
knife to cut and combine to a sticky dough. Turn onto floured surface and
gently knead till smooth. Carefully pat out dough to desired thickness
and cut out circles using a floured biscuit cutter. Place onto baking tray allowing
each scone to just touch each other on the edges. Brush scones with a little milk. Once baked serve with jam and cream. Best served warm and on the day of baking. Can be frozen up to 3 months - Thaw in low oven wrapped in alfoil.
Posted by Chelsea