I have been traveling so much lately, so that´s why I have been away from awhile. Now I am back, food- stories from the traveling I have done will come soon. My first stop was London where I among other things had high tea at The Palm Court on The Park Lane Hotel (pictured above). After this it is about time to reveal my secret and in my opinion perfect scone recipe. I have already told you how to make the perfect scones.
For me a scone should be golden on the outside, easy to break into pieces and super- soft on the inside.
When baking scones I just love that they are so quick to make (and of course so good to eat..). They go well with salt and sweet. But on your traditional scone you have clotted cream and jam. Lemon curd is also yummy on the scone. This recipe has both sugar and wheat flour, and is inspired by the scone recipe in the book “Baking with Kids” (!) by Linda Collister. But I will experiment to find that perfect scone without sugar and wheat soon.
The perfect scone recipe
These recipe of these scones contain wheat flour. That´s because to make the perfect scones one will need to have flour with a low protein content. If you are lactose intolerant the scones will also be perfect with an another lactose- free milk alternative. Also I like my scones triangle, because I have yet found a sharp enough round cutter yet. But if you do have that, they also come out good round, but it has to be sharp!
250 grams wheat flour/Tipo OO flour/ all purpose flour
50 grams unrefined sugar ex. Muscovadosugar/honey/agave sirup
4 teaspoons baking powder
1/2 teaspoon bicarbonat
1 pinch of salt
50 grams cold butter
1 medium sized egg
1 dl cold milk (soy/lactose free)
1 tablespoon lemonjuice
(1 egg for the glaze)
- All ingredients should be cold. The milk and the butter can be put into the freezer for ca. 10 mins before starting. The bowl you are using is also best to use cold. More details about this and more scone secrets at How to make the perfect scones. Preheat the oven to 220 degrees celsius.
- Sift the dry ingredients into the cold bowl. Cut the cold butter into pieces and blend it into the dry ingredients. Use your hands, and mix it well.
- The 1 egg should be measuring ca. 1.5 dl togheter with the milk. Mix the egg and the milk. Add it to the butter and flour blend and mix lightly. Add the lemon juice. Work quickly and lightly so the dough don´t get the chance to get to warm. Do not knead the dough much, the less the better.
- Take out the dough, and roll it. Fold it twice, before forming a flat rectangle of the dough on the bench. It should not be approximately 2.5 cm high, not any lower. Divide the dough with a super-sharp knife, by pushing down the knife into 4 new rectangles/quadrants and then again divide the rectangles into triangles by dividing them in two. All togheter this should make approximately 8 scones.
- Glaze the scones with one mixed egg on top. But be sure not to touch the edges of the scones.
- Place the scones on a baking sheet and bake them on the rack just over the middle for ca. 8-10 min on 220 degrees celsius, they should be golden at the edges when ready. Watch the scones closely and take them out immediately when the edges turn golden. Cool them down on a wire rack, and eat them fresh by themselves or with jam, clotted cream, butter or lemon curd. YUM!
They are best fresh, but are also super after reheating when they are frozen. Reheat them 10-15 in the oven when you want one or two again.