Sweet and savoury scones

Here’s a basic scone mix that you can vary to suit the occasion and your taste buds.

 

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Ingredients:

9g baking powder.

225g strong white bread flour.

40g caster sugar.

40g butter, softened.

Pinch of salt.

1 egg, beaten.

120g plain yoghurt.

25g strong white bread flour (spare) plus more for rolling and cutting.

1 egg  , beaten (for glazing).

Method:

Place the baking powder, flour, sugar and  salt in a mixing bowl

Rub the butter into the dry ingredients.

Add the egg and 100g of the yoghurt and mix all the ingredients thoroughly, adding the remaining yoghurt if needed to make a soft, slightly sticky dough.

Sprinkle half the spare flour on a rolling mat or work surface.  Place the dough on top, press out gently  and sprinkle with the last of the flour.

Gently fold the dough in half, turn and fold again.  Pat out and repeat a couple of times.

Using more flour if needed, roll out the dough until about 2 fingers thick.

Dip a cutting ring  in flour and cut out a scone in an up/down motion, not twisting.  Repeat and gently re-roll any left-over dough and cut out more, repeating as necessary.

Place the scones on a very lightly buttered baking sheet, lined with parchment.

Brush the beaten egg over only the top of each scone.

Cook 220C, Gas 7 for about 12 minutes.  The inner temperature  should be just over 90C.

Allow to cool.

My Tips:

For fruit  and orange dessert scones, soak two handfuls of raisins in the juice of an orange overnight.  Drain and add the fruit and the orange zest to the dough with the yoghurt.  I’ll serve with my freezer strawberry “jam” and a little clotted cream.

Don’t use the sugar for savoury versions but add a little dried mustard powder and about 3 handfuls of any combination of the following:  chopped spring onions , herbs, olives, sun-dried tomatoes, red pepper, ham or other cooked/preserved meat ,  and for those who can bear it, grated cheese.  Make up your own variations.  Next time, I’ll try smoked salmon mousse on a scone flavoured with lemon zest, dill or fennel and even a little smoked salmon.

Scones respond well to being gently re-heated in the microwave but eat promptly.

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© 2023 - Penny Melville-Brown
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