Happy World Baking Day!
The theme is #bakebrave and on that note, I have a confession for you all…I have never baked scones before. Ever. I have absolutely no idea why. I love eating them (there is nothing better than a Devon cream tea; scones, strawberry jam and clotted cream. Yum), but I’ve never made them. On the theme of #bakebrave, I thought it was about time I took the plunge into the world of scones. And I’m very glad I did
Scones can be made sweet or savoury, as much as I love the sweet version with jam and cream, there is nothing better than a cheese scone These have the spicy addition of cayenne pepper and paprika, both pairing wonderfully with cheese. The cheese itself is a mixture between mature cheddar and parmesan. Whatever cheese you use, make sure it’s strong, otherwise the flavour will get lost in the rest of the ingredients.
Start by mixing the dry ingredients together; self-raising flour, salt, paprika and cayenne pepper. If you don’t have self-raising flour, add 2 teaspoons of baking powder to all-purpose flour. Rub the butter into the flour lightly to form breadcrumbs (I was feeling lazy today, so used the food processor for this part!) Mix in the cheeses and milk to form a soft dough. I found it best to use my hands at this point, in order to get all the crumbs from the bottom of the bowl. Tip the scone dough onto a lightly floured surface and knead for a few seconds. During my scone research, I found out that scone dough should never be overworked as produces a ‘heavy’ scone. Lightly pat the dough out until it’s 2-3cm thick and use a fluted scone cutter to cut your scones. I used a cutter that was 2 and 1/4 inches, which produced 6 scones, if using a 2 inch cutter it should produce about 8.
I was so pleased at how the finished scones turned out, I can’t believe I haven’t made them sooner (especially embarrassing as my lovely Mum is the queen of scones :-))
What flavour scones do you like? Expect a large amount of scone recipes now that I’ve discovered how easy they are Next up I think are traditional scones served with jam and clotted cream
- 225g (2 cups) self raising flour (or all-purpose with 2 tsp baking powder)
- pinch of salt
- 55g (1/4 cup) butter
- 20g (3 tbsp) mature cheddar cheese, grated
- 10g (1 tbsp) parmesan cheese, grated (+ extra for sprinkling)
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 150ml (5 fl oz) milk
- 1. Preheat the oven to Gas 7/220C/425F. Line a baking tray with baking paper.
- 2. Mix the dry ingredients together (flour, salt and spices) and rub the butter into the flour to form breadcrumbs.
- 3. Stir in the cheeses and the milk to form a soft dough. Knead very lightly (no more than 20 seconds) on a floured work surface. Pat out the dough to about 3cm thick and cut out the scones using a fluted cutter (size up to you!) You will need to gather the dough together and pat it out a few times to use it all.
- 4. Brush the tops of the scones with milk and sprinkle with parmesan cheese. Bake for around 12 minutes, until well risen and golden brown.
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What have you baked for World Baking Day?