What’s a big breakfast (or brunch, or lunch, of afternoon tea) without a nice light and fluffy set of scones?!? Right. Something would be missing. And why not bake some scones that would take you slighlty more time than throwing a pre-baked bread in the oven.
The first time I ever ate scones was at a friends babyshower-high tea. Ever since I adore scones. I could eat them every day. Although doing so would make them less special, risking not adoring them so much anymore. Nope, I opt adoring scones. So I only make them when I have time to have a big breakfast, but only according to Matt Preston’s guide lines, you know, that super dandy dude from Masterchef Australia.
For 6 scones
- 300 gr selfraising flower
- Pinch of salt
- 20 gr cold butter, diced
- 150 ml (whole) milk
- 65 ml (un)whipped cream
- cutter 5-10 cm
- Preheat oven to 230 C (convection).
- In a bowl, rub the butter into the flour with the pinch of salt.
- Create a hole in the middle and add the cream and milk. Here comes a Matt Preston rule. Instead of kneading, mix the ingredients together but ‘cutting’ through it using a flat-bladed knife.
- When it’s somewhere between dough and batter put it on your work surface. Create a layer of 3-4 cm of the mixture using your hand and cut out your scones. If you’re lucky you have some dough lef over to cut out extra’s. Another tip from Matt: don’t twist the cutter when cutting out the scones. It may hurt the rise.
- Put the scones together on a bakingtray and bake for 15 minutes. Accoring to Preston scones like to stick together, so put them closely together so they can have each others bake when rising.
- Serve with clotted cream and jam