Scones
Scones
Cooking Mode:
Combi
Steam:
25% Max
Equipment
- Small and Large Mixing Bowls
- Scales
- Scone Cutter (6-8cm)
- Pastry Brush
- Baking Paper
- Cake Rack
- Rolling Pin
Ingredients
Ingredients- 510gm Self Raising Flour
- 150gm Cold Unsalted Butter
- 5gm Baking Powder
- 5gm Caster Sugar
- 2 Whole Eggs
- 80gm Whole Milk + extra for brushing the surface
- Sea Salt
METHOD
In a large mixing bowl weigh out the flour, baking powder, sugar and a pinch of salt
Add the cold-diced butter and briefly work the butter into the flour squeezing it in-between your fingers and thumb. Work until the mixture is still rough with chunks of butter still in the mix
Add the eggs and milk to the flour mix and mix in with your hand until the dough just begins to come together Cover the dough with cling film and place into the fridge to rest for 15-20 mins
Once chilled remove the dough from the bowl and roll out to 3cm thickness, cut out scones with the cutter and re-roll any remaining dough and cut again
Place the scones on a baking tray lined with baking paper and place into the oven combi setting 210 degrees for 12-14 mins until golden
Remove and place on a cake rack and serve warm with whipped cream and jam
Add the cold-diced butter and briefly work the butter into the flour squeezing it in-between your fingers and thumb. Work until the mixture is still rough with chunks of butter still in the mix
Add the eggs and milk to the flour mix and mix in with your hand until the dough just begins to come together Cover the dough with cling film and place into the fridge to rest for 15-20 mins
Once chilled remove the dough from the bowl and roll out to 3cm thickness, cut out scones with the cutter and re-roll any remaining dough and cut again
Place the scones on a baking tray lined with baking paper and place into the oven combi setting 210 degrees for 12-14 mins until golden
Remove and place on a cake rack and serve warm with whipped cream and jam
HINTS & TIPS
When making the dough remember less is more, don’t overwork the butter into the flour or the eggs and milk into the dough, your scones will be better with less mixing
Keep this recipe aside for the classic Mothers Day Afternoon Tea. Easy for both Dads and kids to make, remember don’t overwork the dough
Keep this recipe aside for the classic Mothers Day Afternoon Tea. Easy for both Dads and kids to make, remember don’t overwork the dough
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