I found this recipe in the book and excited. The past scone recipes I have made, have failed and turned out a bit dodge. This recipe has turned out perfect for me and with practice becomes easier and faster to make. I sometimes switch the flour from white to wholemeal spelt flour, and it doesn't not effect the outcome. This recipe makes a large batch which you can freeze some in an airtight container after they have cooled. It is great to just take out one to defrost and enjoy with a scoop and jam (and maybe some clotted cream).
Ingredients:
680g spelt flour (white or wholemeal)
1 tbs baking powder
Half tbs bread soda/bicarbonate soda
100g white sugar
340g salted butter
A handful (or 2) of raisins
2 eggs
240ml butter milk (keep a little back for brushing)
Beaten egg or milk for glazing
Method:
1. Begin by pre-heating the oven to 200c/400degreesF/gas mark 6.
2. Sift the flour, baking powder and bread soda into a large mixing bowl and
stir in sugar
3. Dice or cube the butter and rub in to the flour till no lumps remain and the
mixture has the consistency of breadcrumbs.
Method:
1. Begin by pre-heating the oven to 200c/400degreesF/gas mark 6.
2. Sift the flour, baking powder and bread soda into a large mixing bowl and
stir in sugar
3. Dice or cube the butter and rub in to the flour till no lumps remain and the
mixture has the consistency of breadcrumbs.
4. Add the raisins.
5. In another bowl or cup lightly beat the eggs into the butter milk using a whisk or a fork.
6. Next make a well into the centre of the flour and pour in the egg mixture a little bit at a time and mixing constantly. Use your fingers to mix to a soft dough. I used a knife as I did not want to handle the mixture too much. This keeps it light and fluffy
7. Once the dough forms, flour your work surface and roll out the dough lightly to a thickness of
about 3cm, making sure to flour your hands and rolling pin.
8. Cut out scone shapes using a cutter or small glass dipped to flour to stop them from sticking. Place them on a greased baking tray.
9. Add a glaze of the buttermilk or egg mixture. Add a sprinkle of vanilla sugar if desired.
5. In another bowl or cup lightly beat the eggs into the butter milk using a whisk or a fork.
6. Next make a well into the centre of the flour and pour in the egg mixture a little bit at a time and mixing constantly. Use your fingers to mix to a soft dough. I used a knife as I did not want to handle the mixture too much. This keeps it light and fluffy
7. Once the dough forms, flour your work surface and roll out the dough lightly to a thickness of
about 3cm, making sure to flour your hands and rolling pin.
8. Cut out scone shapes using a cutter or small glass dipped to flour to stop them from sticking. Place them on a greased baking tray.
9. Add a glaze of the buttermilk or egg mixture. Add a sprinkle of vanilla sugar if desired.
10. Place in oven and bake for 25-30 mins until golden, smaller scones for 20 mins.
11. Then leave to cool on a wire rack.
11. Then leave to cool on a wire rack.
12. Enjoy!
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