A Cracking Recipe for Scones
Help drive costs in your restaurant, garden centre or cafe down by producing some simple food products in house.
Very recently I was with a client and they wanted to get their chefs baking and producing some food items that could be produced in house for very little cost yet not be too tricky for a relatively unskilled team to make.
One of the recipes we introduced was for scones. I love scones and I think there is nothing finer than sitting down to a pot of tea and a couple of scones. Probably controversially, I like mine with lashings of rustic salted butter. One of my favourites being Abernethy butter from Ireland! I cannot really recall where this recipe came from as it was scribbled down in an old diary, but I must say the scones it produces are delicious.
As well as the recipe, you need to bake these with a bit of love and you will be delighted with the results.
Ingredients for approximately 12 (depending on the size of the cutter)
450g self raising flour
1 tsp salt
110g butter or margarine
60g caster sugar
1 egg beaten to glaze
- Flour a baking sheet.
- Sift the flour and the salt into a robot coupe/similar mixer bowl.
- Add the butter – blitz until the mixture resembles breadcrumbs.
- Add the sugar and briefly blitz.
- Add the sultanas and mix in with a spatula. (Or any other dried fruit).
- Add the milk to the mixture in a bowl and fold gently together. Only add the milk until the dough becomes light and spongy and not too wet.
- Knead very gently on a floured surface making sure not to overwork.
- Pat down the dough with your fingers to a depth of about 3cm.
- Cut out the scones. I like to use a 4cm cutter so that each person gets 2 scones.
- Place the scones on the baking tray and brush with the egg glaze. Place in an oven at 220C and bake for 8 minutes or until lightly browned on top. Remove from the oven and allow to cool on a wire rack.
These scones can be slightly undercooked and frozen and then reheated and the standard is still very good.
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