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
  1. Preheat oven to 230 C (convection).
  2. In a bowl, rub the butter into the flour with the pinch of salt.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with clotted cream and jam

Leave a Reply

Your email address will not be published.