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Sunday Scones

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I think the secret to a light and crumbly scone is not so much the recipe but rubbing the butter and the dry ingredients together using your fingertips, NOT a food processor. This recipe if from the South African cookbook Bible, called Cook and Enjoy it. I've added personal notes at the end.

Ingredients

Serves: 8

  • 500 cake flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 4 teaspoons coarsely grated butter (ice-cold)
  • 1 egg (mix with milk)
  • 188 milk (leave a tiny bit behind to use for brushing on top)

Method

Sunday Scones is a community recipe submitted by Hamsterjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 250 degrees Celsius (475 to 500 Fahrenheit). Grease a baking sheet and dust with cake flour
  • Sift together the dry ingredients.
  • Rub in the coarsely grated butter using your fingertips, until the mixture is crumbly.
  • Add the liquid, cutting it into the flour with a spatula until just blended. Avoid unnecessary handling or kneading as it will affect the texture of the scones.
  • Place the dough on a floured board and flatten gently with your hands or roll out gently until 2cm thick.
  • Cut out 5 cm rounds with a biscuit cutter or cut into squares or triangles with a knife and place on the prepared baking sheet.
  • Brush each round with milk/egg mixture and bake for 10 to 12 minutes until golden brown on top. This recipe yields up to 12 small scones.
  • Cook's notes: I use a silicone sheet to bake the scones on, instead of buttering/flouring a baking sheet. I use the butter straight from the fridge, but don't usually bother grating it.
  • Add the liquid as needed, if you just chuck it all in you could end up with a wet dough (the result will still be good, you'll just not be able to roll it out).
  • I often skip steps 5 and 6 and just scoop bits by hand/spatula, which gives a rustic homemade look, which I don't mind... this way it also doesn't matter if your dough is a bit too wet (and less clean-up!).
  • I have found that this recipe makes quite a wet batter if you add all the liquid, even though this still makes an excellent scone, but I've heard that can depend on where you live/humidity/etc. I like large scones, so for me the recipe yields about 8 scones.
  • Tell us what you think