I was so afraid of my scones turning out more likes stones that I developed the following method of scone making. I guess you could say I went a little over-board but I still use this method today and it always works for me. It is basically a technique where you mix until only just combined and then just plop the dough onto a tray. I’ll have you whipping cream and emptying your jam jars in no time. You’ll be strapping your apron on and putting curlers in your hair quicker than you can say ‘high tea’.
3 cups of flour
6 teaspoons of baking powder
pinch of salt
75g cold butter
1 + cup of milk
Put the flour, baking powder and salt into food processor and blitz to combine.
Then add cubes of cold butter and blitz again for about a minute.
So it looks like this:
Tip the mixture into a bowl and pour in the milk. Start with a cup and then add more when you need it.
Take a butter knife and mix/fold the milk in. It’s OK if you end up adding a little too much and the mixture gets a bit sticky. It’ll still work.
Mix until just combined, so it is just coming together. It won’t be smooth and elastic like pizza dough, it will stick to your hands and be messy…might even leave bits of unmixed flour in the bowl. But that’s OK. Point is, don’t handle it too much.
Then slop it onto a baking tray lined with baking paper.
Then with your wet hands, press the dough into a rough rectangle shape and smooth out. But don’t be fussy with it.
Dust with a bit of flour and then grab your butter knife and cut lines into the slab.
Stick it in the oven and cook until they are nicely browned and cooked well.
I guess about 10 minutes, but don’t take my word for it. Just keep an eye on them. Oven’s vary…as do cooking times.
The scone should be a fluffy, like the one in the picture and not doughy at all. Well, you might get the odd doughy one, but that’s OK…as long as most of the batch is good, then we’re happy right?
Now, in this slab method of cooking, the scones may need a little help cooking evenly. So when they are nearly done, I pull out the tray and seperate the scones with a knife, to give them all a bit of breathing space. See the photo below.
Once you are confident in your scone making, you can separate them before you bake them, the recipe book says leave about 2cm between each. Or you could use a glass and cut little round scone shapes and place them on baking paper. These look great and with some space between them will cook evenly.