Gastronomer

Scones

I am not shy to say that I am no baker which is why I love this recipe.  It is simple, quick and easy.  The bonus is you can freeze the dough and bake one or two when you want.

 

Ingredients

 

350g Self Rising Flour

1/4 tsp Kosher salt

1 tsp Baking Powder

85g Cold Unsalted Butter (Cut into small cubes)

4 tbsp Turbinado Sugar

150g Full Fat Plain Yogurt

4 tbsp Full Fat Milk

1/4 Vanilla bean pod (scraped)

1 egg beaten with a drop or two of water for glazing the scones

 

Directions

 

Dump the salt, baking powder, flour and sugar into a fine mesh strainer and shift into a large clean bowl of a food processor.  Add cold butter then pulse just enough that the dough takes on a crumbly texture.

 

Combine the vanilla beans including the pod, milk,and yogurt together in a large enough microwave safe measuring cup.  Warm the mixture for approximately one minute until hot but not boiling. 

 

Preheat the oven to 200C.

 

Empty the flour/dough mixture onto  a clean surface (table) and create a well in the middle with your fingers. Gently pour the warmed milk/yogurt mixture through a small strainer into the well.

 

Slowly incorporate the flour into the liquid until you have uniform dough. gently knead/fold the dough a few times until is semi smooth. Try not to over work the dough which will make the scones tough.

 

Use a 7cm round cutter(floured) to stamp out approximately 9 scones.  Each time squashing  the remaining dough back together until the dough is finished.

Line the baking sheet with parchment paper.  Place the scones a 1/4 inch apart. Brush the tops of the scone with the egg wash.

 

Bake for approximately 12 minutes or until the scones have turned golden brown. Serve warm. i suggest with homemade blueberry jam.