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Bunty's Kitchen: scones!


Bunty's Kitchen: Scones

Hey everyone! This week I decided to bake some scones for my 'Bunty's Kitchen' post. I simply LOVE scones and, if I say so myself, I think I've mastered the recipe! I loved baking these growing up, they always remind me of the days spent running around with sticky jammy fingers and the gorgeous smell of the finished scones filling the house....mmmm delicious! :)


Ingredients: So what you will need to bake these little beauties are: 40g salted butter, 225g self-raising flour, 1 1/2 tablespoons of caster sugar, 1 pinch of salt, 1 free-range egg (organic if poss!)
Step 1: Pre-heat your oven to 220°c, or gas mark 7. 

Step 2:  Measure out the 225g of flour.

Step 3: Sift the flour into a large bowl, lift the sieve high to get lots of air into the the flour...this will help the scones to rise.

Step 4: Measure out the 40g of butter, rub this into the flour using your fingertips.


Step 5:  Measure out the sugar (you don't really need the scales for this, but they are prettier than a boring spoon for photographing!) 

Step 6: Pour the sugar into the mix and gently stir in.

Step 7: Crack the egg into a separate bowl and whisk it.

Step 8: Add the egg to the mix gradually, stirring as you go.

Step 9: Now, bring the dough together into a ball. You can add some milk if the mix is too dry, or some flour if it seems too wet.

Step 10: Flour a clean working surface and begin rolling the flour out, ideally to a thickness of about 3cm.

Step 11: Using pastry cutters, begin to cut your scones out. Be careful not to twist the cutters though or you will ruin the shape of the scones!

Step 12: Place the cut scones on a floured baking tray. Make sure you give each one a little distance from the next so they don't connect while baking!

Step 13: After baking for 10-15 mins, or until golden brown, turn the scones out onto a cooling rack.


Step 14: Serve the tea, sit down and enjoy! They are simply divine with Cornish clotted cream and strawberry jam, my favourite tea-time treat!





















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