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Scones

There might be controversy over the pronunciation (/skoʊn/, rhyming with “cone” or /skɒn/, rhyming with “gone”?)But there is no controversy about how delicious they are.

I ate a scone in England and it looked this this.

Then I tried to make my own scones at home and they didn’t exactly come out how I’d hoped. I got a recipe from the Delia, queen of the English kitchen. I think there may be a problem with my oven temperature because lots of things don’t rise correctly. I think if you follow this recipe, and you have a slightly newer oven than we do, your scones will turn out fine!

  • 8 oz (225 g) of self-raising flour
  • salt
  • 3 oz (75 g) of butter, at room temperature, cut into small lumps
  • 1½ oz (40 g) of brown sugar
  • 1 large egg
  • 2 tablespoons buttermilk

Method

Preheat to 425°C (220°C).

Sift flour and a pinch of salt into large mixing bowl. Then add the butter. Use your fingers to rub the butter into the flour until the mixture looks like breadcrumbs. Mix in the brown sugar. In a measuring cup, beat together the egg and the buttermilk. Mix the everything together lightly with a palette knife. When it starts to come together, continue mixing with your hands. The dough should be soft but not sticky. If it seems to dry, add a little more buttermilk, a teaspoon at a time. The dough should come together in a ball, leaving the sides of the bowl clean.

Take the dough and shape it into a ball. Place it on a floured surface and also flour the rolling pin. Roll out the dough and make sure its not thinner than 1 inch (2.5 cm) – the scones won’t rise if they are rolled out too thin.

Use a cookie cutter or a glass to to cut out the scones. Place the cutter/glass on the dough and give it a tap – don’t twist it. Lift if up and push the dough out. Continue until you’re left with the trimmings, then bring those together and roll out the dough again; repeat.

Grease and lightly flour a baking sheet and place the scones on top. Brush the tops of the scones with buttermilk then dust with flour. Bake for 10 to 12 minutes, until the scones are risen and golden brown. Remove and place on rack to cool.

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