CRUMBLIEST SCONES
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
Provided by Jamie Oliver
Categories Beautiful baking recipes Jamie's Great Britain Fruit Afternoon tea Easter treats Father's day Mother's day
Time 35m
Yield 16 to 20
Number Of Ingredients 10
Steps:
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they'll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it's about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
Nutrition Facts : Calories 219 calories, Fat 9.1 g fat, SaturatedFat 4.9 g saturated fat, Protein 4.2 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.6 g salt, Fiber 1.3 g fibre
CRUMBLY SCONES
I find that some scone recipes can be too complicated. These ones are easy and so delicious just out of the oven with some raspberry jam and cream, or simply with salted butter. Mmmm... (P.S. I'm Australian, so the measurements might be different)
Provided by Faery Dust
Categories Scones
Time 30m
Yield 12 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift the dry ingredients together.
- Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
- Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
- Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
- Cut into squares or use a scone cutter.
- Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
- VARIATIONS.
- Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
- Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
- Fruit scones: Add 1/2 cup raisins to the dough.
Nutrition Facts : Calories 324.7, Fat 9.6, SaturatedFat 5.8, Cholesterol 25.9, Sodium 742.3, Carbohydrate 51.1, Fiber 1.7, Sugar 0.2, Protein 8.1
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