I recently enjoyed a morning baking Scones with an American friend, Angela => convincing her that they truly are easy to make (or at least I think so!). The secret is really cold butter, chaffing the dough (fold in half, turn 90 degrees and repeat) and finally – to avoid overworking the dough… the less you touch it, the better!
This is a recipe is from Paul Hollywood’s collection and is a truly tried & tested recipe that never flops!
We adapted the recipe by leaving half the dough as is and adding cheese & chopped fresh chives to the other half – a sweet & savoury collection!
500g strong white bread flour
80g softened butter
80g caster sugar
5 teaspoons baking powder
- Place 450g of the flour in a bowl and rub in butter (with your fingers) until you get to a crumb consistency
- Add sugar, eggs and baking powder and mix with a wooden spoon
- Add half the milk and continue to mix
- Add the rest of the milk bit by bit to make a wet dough (and you don’t need to use all the milk if you think you have achieved the correct consistency)
- Use the 50g remaining flour on the table top (half on the table top and leave the rest for the dough)
- Place dough on the floured counter top and cover with remaining flour
- Then chaff the dough (fold dough in half, then turn 90 degree’s and repeat) until the flour is incorporated into dough and consistency is smooth
- roll dough out with a rolling-pin to 2.5cm and using a cookie cutter (or a glass dipped in flour), cut out your pieces
- Bake at 200C (fan or 220C without fan) for 13minutes