Fancy a sweet treat but can’t be bothered to spend hours making a cake? A batch of scones can be made in just 20 minutes from start to finish. Express.co.uk talks you through BBC Good Food’s scone recipe.
• 350g self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder ￼
• 85g butter ￼, cut into cubes
• 3 tbsp caster sugar
• 175ml milk ￼
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg, to glaze
• jam and clotted cream, to serve
READ MORE- Buttermilk scones recipe: How to make Queen’s favourite Ascot treat
- Scone recipe: How to make the Queen’s scones, from former royal chef
How to make scones
Heat the oven to 220C/fan 200C/gas 7.
Tip 350g of self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out.
Fourth of July desserts: How to make the perfect cake [INFORMER]
How to make rhubarb crumble – recipe [EXPLAINER]
M&S launches its first diet ice cream with just 62 calories a portion [INFORMER]
- No-flour pudding ideas: GBBO star Manon Lagréve’s exclusive recipe
Dredge the dough and your hands with a little more flour.
Fold the dough over 2-3 times until it’s a little smoother and pat into a round about 4cm deep.
Take a 5cm cutter and dip it into some flour.
Smooth-edged cutters tend to cut more cleanly, giving a better rise.
Plunge into the dough, then repeat until you have four scones.
You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
Source: Read Full Article