Flavoured Scones By Laura
As shown on the Facebook live here is the recipe and guide to making scones, this recipe makes 7-8 Large scones or 12 medium.
- Prep Time : 10 minutes
- Cook Time : 10-12 minutes
- Yield : 8-12
- Self Raising Flour - 12oz/375g
- Chilled Butter Cubed - 75g (2 1/2 oz)
- Baking Powder - 1 and 1/2 Teaspoon
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 40g (1 1/2 oz)
- Large eggs, beaten - 2
- Cherries or Dried Fruit of Choice - 75g (2 1/2 oz)
- Milk (semi skimmed or full fat). - 150ml
- Whipped Cream
- Double Cream - 300ml
- Sugar and Crumbs Icing Sugar flavour of your choice - 30g (1 oz)
Flavoured Scones by Laura
To make the scones:
1. Preheat the oven to 180 C, 350 F, Gas mark 4.
2. In a large mixing bowl add the flour, baking powder and chilled butter. Use your fingertips to rub the butter into the flour until it forms breadcrumbs (when all the butter can not be seen).
3. Add in the sugar and fruit and mix together.
4. Add in all but 2 tablespoons of the egg and all the milk. Use a palette knife to mix together then place all the mixture onto a lightly floured surface.
5. Knead the dough gently (only for 20 secs) just to make sure it is has all come together.
6. Flatten out with your hand to a good thickness and then cut out your preferred scone size with a scone or cookie cutter.
7. Lay them out on a baking tray lined with parchment paper or greased with butter making sure there is space between them to grow during baking.
8. Use a pastry brush or the back of a small spoon to brush over the remaining egg over the scones.
9. Bake in the oven for approx 10-12 minutes. If baking larger scones they take longer in the oven.
10. Check they are baked by picking up and tapping on the base of the scone as they should have a slightly crisp bottom.
To make the cream:
11. Whip 290ml of cream (keep the remaining 10 ml to use if you over whip you can add this and stir in and bring it back) and 30g of Sugar and Crumbs Natural Flavoured Icing Sugar or your choice with a whisk until it stiffens ( when you can lift the whisk and the cream holds its shape).
Spread on your scones (jam first) and Enjoy x
Here is the link to the YouTube video for this recipe.