We all love a good scone and so does the Queen. Since it is her birthday in June, we decided to crack a real good scone recipe and share it with you. So you can have your own birthday celebration in honour of the Queen and her life of 90 great years. The debate rages whether to cream first and then jam, or jam and then cream. We like the cream first and jam on top so that its pretty! However apparently it is where you come from as to what the correct procedure is. Devon or Cornwall and clotted cream, freshly made strawberry jam, and it’s a marriage made in heaven. The bread flour gives great texture to the scones, and a spritz of cold water just prior to baking creates a softer crust and gives the chance for the scones to rise.
Makes 12 medium-sized scones
125 g self-raising flour
100 g strong white bread flour
5 ml cream of tartar
3 ml bicarbonate of soda
Pinch of salt
60 g butter, cold and cubed
125 g full-fat Greek Yoghurt
60 ml cream or full-fat milk
5 ml lemon juice
1 large egg-yolk, beaten
1. Preheat the oven to 210ºC/190ºC fan/ Gas mark 6.
2. Line a baking tray with baking paper or a silicone mat.
3. Fit a food processor with the double-knife stainless-steel blade.
4. Sift all the dry ingredients together and place into the bowl of the food processor.
5. Add cubed butter evenly around the bowl and process until it resembles fine breadcrumbs.
6. Mix yoghurt and cream or milk together and add lemon juice.
7. With the food processor running, pour the liquid down the feeder tube.
8. When the mixture forms a ball, stop the machine immediately.
9. Remove dough and place onto a lightly floured surface. Knead lightly for 20 seconds.
10. Pat out to a thickness of 2 – 3 cm.
11. Use a 4 -5 cm cutter, dip into flour and cut out scones. Be very careful not to twist the cutter, a firm up and down movement is required.
12. Place scones onto prepared baking sheet.
13. Brush with beaten egg-yolk.
14. Bake for 12 – 14 minutes.
15. Place onto a wire rack to cool. Serve with cream and jam.
Sweet Scones: Add 30 ml castor sugar to dry ingredients.
Fruit Scones: Add 30 ml castor sugar and 80 g cranberries, mixed fruit, sultanas etc.
Cheese Scones: 100 g grated mature Cheddar cheese, 3 ml cayenne pepper and/or 5 ml mustard powder.