fbpx

Exclusively “Yummy” Homemade Scones

written by Chef Raphael 28th October 2013

IMG_1452

A scone is a single serving cake or shortbread that is semi sweet which is made with wheat, oatmeal or barley with baking powder as a leavening agent.
This simple recipe gives a quick solution anyone looking for something new to have your tea either as part of breakfast or as a snack. Its a straightforward and easy procedure that you can do with your kids at home and pack for them as they go to school!
This recipe yields about 9 (7cm) round scones.

Ingredients:
225g Self Raising Flour
50g Sultanas
60g Butter/Margarine(cubed)
30g Sugar
150ml Milk
1 egg(beaten)

When using Plain flour, add 1.5tsp of baking powder

Method:

  • Preheat the oven to 220C/425F.
  • Sift the flour into a mixing bowl, then add the sultanas and mix together.
  • Add the butter then rub into the flour with your finger tips until the mixture resembles course breadcrumbs. Add the sugar and mix.
  • Make a well(create a space) in the centre of the bowl then pour in the milk, then stir together, bringing in the flour from the edges with a spoon or hand.
  • Turn the soft sticky dough onto a lightly floured clean surface and knead until smooth(about 1 minute).
  • Form a ball then using a rolling pin, flatten the dough into a round 1cm thick piece. Using a round pastry cutter, cut the dough into even round pieces. Before cutting, dip the cutter into flour to avoid sticking on the dough. Reform the dough cut until you have enough finished.
  • After cutting, place the scones on a baking tray and brush the tops with a little of the beaten egg. Place the tray on the top shelf of your preheated oven and bake for 12-15 minutes or until golden brown. Remove from the oven and cool on a wire rack and serve warm.
  • Chef Raphael’s Tip
    If you don’t have a pastry cutter, use a round cup/lid to form the round shape on the dough then use a sharp knife to cut the dough.
    You can also decide to cut the dough into square shapes using the small knife by first shaping the dough into a square shape then diving into equal blocks. The trick is to have them even to ensure they bake at the same time.
    If you are not a fan of raisins/sultanas, you can skip them and have them plain. I would suggest you add 10gms more of sugar to compensate the sugar.(OPTIONAL)

    IMG_1476

    For recipes and how to guides on various dishes including this one, LIKE my page www.facebook.com/chefraphael and discover your inner chef. “BE WARNED,THE PAGE IS VERY ADDICTIVE AND DELICIOUS!”
    Email me: raphael@chef-raphael.com to get details of my cooing classes and more
    Follow me on twitter @chefraphaelkn

    You may also like

    Leave a Comment