We love having cream tea on a rainy sunday afternoon. Nothing tastes better than home made scones! I recently discovered a great secret making scones an even more attractive recipe. The scones puff up more when you rest the dough in the fridge for a couple of hours.
This means you can make the dough an evening in advance, take it out of the fridge, make scone shapes and place them in your oven. Now just enjoy those lovely scents filling your house as you make tea and take out your favorite jams and fresh fruit!
Scones (8 – 10)
- 225 grams plain white flour
- 1 tsp baking powder
- pinch salt
- 25 grams caster sugar
- 50 grams butter at room temperature
- 150 ml buttermilk (optional: add some vanilla essence to the buttermilk)
- 1 egg, beaten, or coffee cream, for brushing or dusting
- Mix the flour, baking powder, sugar and salt.
- Rub your butter in the flour mixture untill you have a bread crumb consistency.
- Stir in the buttermilk combine your dough into a ball.
This is the kind of dough you want to handle as little as possible.
- Wrap your dough in kling film and let it rest in your fridge from 1 hour to 24 hours. Whatever works with your schedule. This does enable you to plan ahead if you are making an elaborate high tea.
- Preheat your oven at 220 degrees C.
- Roll out your dough on a floured surface. I like to make a circular disk, about 1,5 cm thick and slice 8 scones with a sharp knife as shown in the picture.
- Place your scones on a baking tray lined with baking parchment.
- For golden and glossy scones, brush your scones with egg or coffee cream.
You can sprinkle your scones with sugar for a crusty top.
- Bake your scones for 15 to twenty minutes or untill they are puffed up and golden brown.
Let your scones cool for at least ten minutes before digging in. This may be the hardest part of the recipe!