So there I was jotting down a recipe from TV again. This has become a bit of a habit of mine recently with PVR making it all possible. I was watching a guest chef, I can’t remember his name, on James Martin’s ‘Sweet’. He is a pastry chef and with very little effort threw these scones together.
I was sold.
The two things that struck me as interesting were the ease of the making (everything gets put into an electric mixer bowl and then mixed) and the use of a ‘strong’ flour. Since our flour is limited to “cake” and “bread” in South Africa, I thought it must be the latter. The scones are made with raisins which I love, and then the big selling feature on the show was that they were good risers. Always important for a scone.
So off I went to make these this morning and they worked out exactly like I had seen.
The only change I made was to the baking powder. He threw in what he said was 30gms, which would amount to just over 6 teaspoons, and I felt that given the quantity of flour was far too much. So I used 3 teaspoons instead. You could go the whole hog and probably get little towers.
What you need:
- 75gms butter
- 2 large eggs
- 75gms sugar
- 4 teaspoons baking powder (or 30gms as per the recipe)
- 230ml milk
- 500gms ‘strong flour’ – I used white bread flour
- 1 cup of raisins
How to make:
- Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined
- Add the flour and raisins and mix briefly
- Turn the dough out onto a floured surface, need slightly and press out to a height of about 4- 5cm (I used my fingers)
- Press out scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter)
- Beat an egg and brush over the tops of the scones
- Put the scones in the fridge for about 30 minutes and while you preheat the oven to 200 c
- Brush a second egg wash layer over the scones which gives it a really nice glaze and bake in the oven for 15 minutes until well risen and golden brown
These are soft and smooth with a lovely crumb. Not too sweet, which is preferable in my opinion, as the jam takes care of that.
Scones freeze really well, so they can be stored for future eating if you dont get through these in one sitting.