A few weeks ago I made what Mary Berry described as ‘The Very Best Scones’ however, sorry Mar’ but…
Paul Hollywood may have a better recipe!
Scones are always popular in my house, especially when we also make them for a friendly get-together as we had on the weekend. You cannot go wrong with a scone, clotted cream, jam and tea. I think you can gather from all of my blog posts that I seem to love tea!
…enough about my tea-drinking. Paul’s recipe does seem to make much nicer scones. He uses strong white bread flour instead of self-raising; 5 tsp baking powder and mixes the beaten egg with a pinch of salt for the top of the scone to glaze. He also says to use the non-fluted end of the pastry cutters – I have to agree, they look much better this way!
Basically, that gorgeous silver-backed baker has made something so wonderful, that I think you have to try it for yourselves.
Ingredients (Makes about 24 scones/or 15 small ones):
- 500 g strong white bread flour
- 80 g unsalted butter, cut into pieces and softened
- 80 g caster sugar
- 2 medium eggs, lightly beaten
- 5 tsp baking powder
- 250 ml full-fat milk
- To finish: 1 medium egg, lightly beaten with a pinch of salt
- To serve: butter or clotted cream (yum!) with strawberry/raspberry jam
- Preheat the oven to 220C/fan 200C/ gas mark 7 and line 2 baking trays with parchment.
- Add 450 g of flour into a bowl and add the butter. Rub together until it resembles fine breadcrumbs.
- Add the sugar, eggs and baking powder, and using a wooden spoon, turn the mixture gently – incorporating all of the ingredients together.
- Add half of the milk and keep turning – mixing all of the ingredients. Repeat the process with the rest of the milk gradually. You might find that you do not need to add all of the milk. The mixture should be wet and sticky.
- Turn the dough out onto a floured surface (use some of the remaining flour) and sprinkle some over the top of the mixture.
- Using your hands, fold the dough in half, then turn it 90 degrees and repeat. Keep doing this until you form a smooth dough – try not to overwork the dough.
- Sprinkle a little more flour onto the surface and the dough, then gently roll up from the middle and down from the middle. Continue to pat and roll until it is roughly 2.5 cm thick.
- Using a 6/7 cm cutter, stamp out rounds and place onto the prepared baking trays. Never twist the cutter while stamping out, it will prevent them from rising evenly.
- Re-roll the dough until you have used it all up, but be careful not to re-roll too much – the scones will become less fluffy!
- Leave them to rest for a few mins, then brush the tops with the egg mixture to glaze. Try to keep it on the top of the scone, avoiding it from running down the sides – this will again cause uneven rise.
- Bake for 15 minutes or until well risen and golden brown. Leave to cool, then serve!