I've been trying to make scones for years now and they all turn out the same, a heavy solid mass of scone. Not the nice light fluffy scones that I get at the teashop. What am I doing wrong? Today I set out on a mission to find out what. The result.... awesomely light and fluffy cheese scones! The recipe is relatively simple however the method becomes a little difficult as I've discovered scones need very little handling. To get the best scones you ultimately want to keep as much air in the dough as possible. I use a metal spoon to lightly mix the ingredients together. I don't use a rolling pin to roll the dough out as this squeezes the air out. Just pat lightly with your hand until the dough has reached the required thickness.
Ingredients:
225g self raising flour
1tbsp baking powder
Pinch of salt
55g butter (room temp)
25g mature cheddar (grated)
150ml milk
Method
1. Preheat oven to 220oC and prepare a tray with baking parchment.
2. Mix flour, baking powder and salt together (thoroughly) and rub in butter.
3. Stir in grated cheese and then add milk to form soft, sticky dough. Use a metal spoon to mix (keeps the mixture cool).
4. Turn out onto lightly floured surface. VERY LIGHTLY knead the dough (be very gentle)
5. Pat dough out to 2cm thick.
6. Take a 5cm cutter and stamp rounds (press firmly down and do not twist)if there is air in the dough you will hear it escape.
7. Place carefully on baking tray.
8. Brush tops lightly with milk.
9. Bake for 12-15mins or until well risen and golden brown.
10. Cool on a wire rack.
11. Eat and enjoy yum! :D
These really don't take very long to make and taste amazing when they are fresh out of the oven! :P
