Tuesday, November 8, 2011
My Favorite Vanilla Scones
I was given a basic scone recipe by a British friend, who told me it's Delia Smith's recipe, however the searches I've done show Delia adds an egg, which is not included in the recipe I was given. At any rate, I've made a couple of modifications that suit me, and thought I'd share it here.
8oz (225g) Self-Raising Flour
1 1/2 oz (40g) Butter (at room temperature)
1 1/2 tablespoons Sugar
4 fl oz (150ml) Milk
1 fl oz (37ml) Vanilla extract
A little extra flour
Pre-heat oven to 425 F
Sift flour into a bowl and rub the butter into it rapidly using your fingertips. After the butter is thoroughly mixed into the flour stir in the sugar, then take a knife and use it to mix in the milk and vanilla a little at a time. Now flour your hands and knead the mixture to a soft dough, adding a little extra milk if it feels at all dry.
Turn the dough out onto a floured pastry board or counter top and roll it out to a thickness of not less than 3/4 inch (2cm) using a lightly floured rolling pin. Take a 1 1/2 or 2 inch pastry cutter and place it on the dough. Tap it sharply so that it goes straight through the dough. Do not twist! Knead the dough together and repeat until you have used as much of the dough as you can.
Place the scones on a greased baking sheet, or a baking sheet lined with parchment paper. You can dust each one with a little extra flour or brush a little milk or egg onto the top of each one. Bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a rack and eat them slightly warm. Eat as fresh as possible.
Scones do freeze well, but still eat them within a month.
Since my oven is a counter top version toaster/convection/rotisserie oven, and I like my breads BARELY cooked through, I bake for about 8-10 minutes, and take them out just as they start to turn golden.
Margarine can be used in place of butter
Soy milk works just as well as dairy milk, and the vanilla version is what prompted me to add vanilla to my recipe
If you eliminate the vanilla, and don't add some other flavored extract, add an ounce of milk to get the sufficient liquid