caraway-and-rye

Scones

Before You Begin

Preheat oven to 200°C. Prepare baking tray.

Makes:

6, 8, or 10 scones

Ingredients:

Ingredient 6 scones 8 scones 10 scones
Plain flour 135 g 180 g 225 g
Baking powder 1/2 sachet + 1/4 tsp 3/4 sachet 1 sachet
Butter 45 g 60 g 75 g
Caster sugar 1 tbsp + 1/4 tsp 1 tbsp + 2 tsp 2 tbsp
Lg Egg, beaten 1 small or 1/2 lg 1 1
Buttermilk 50 ml 70 ml 90 ml

*For 6 scones: Beat 1 large egg and use 45 ml (3 tbsp), reserving the rest for brushing tops.

How to make:

  1. Mix the flour with the baking powder and then rub the butter in. Mix with the sugar.
  2. Add the egg and buttermilk and mix lightly until it comes together. Do not overwork the dough.
  3. Pat the dough to 2-3 cm and cut rounds with a 5-6 cm diameter cutter. Or, pat in a round shape and cut into wedges.
  4. Transfer to the tray and brush the tops with yogurt (or reserved egg for 6 scones).
  5. Bake for 12-15 mins.

Variations:

Cheese scones: Replace sugar with grated cheddar (45g/60g/75g) and Parmesan (1/2 tbsp/2 tsp/1 tbsp)

Fruit scones: Add raisins or chopped dried fruit (35g/50g/60g) with the sugar

Ginger scones: Add chopped candied ginger (2-3 pieces/3 pieces/4 pieces) and pinch of dried ginger with the sugar

Timing:

Start making about an hour before eating.

Source:

BBC Good Food

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