BERRY SCONES
By Simbooker on the 1st October 2019
Files & Tags: recipes, index, desserts, plantains and fruits, english/british,
I've been a UK resident for decades and Scones are a major part of British food culture. Scones are served in ritzy hotels, as afternoon tea and at family gatherings, and even sold all over the country in supermarkets.
There are 2 main types of Scones. There are the circular scones that resemble short cake biscuits that you serve with jam and clotted cream. Then there are these-the triangle shaped versions that are baked with berries or dried fruit and basically just consumed as is.
I like these Scones served warm as a dessert, but they can be served at room temperature, as an afternoon treat or at anytime of the day or year.
Please note that I use semi-melted butter in this recipe and similar recipes instead of cold butter.
BERRY SCONES RECIPE
THE INGREDIENTS
The Dry Ingredients
2 cups of cake flour or Self Raising Flour (you don't need to add baking powder if the flour already has raising agents) 10 tbs of semi-melted butter,
1/2 tsp of salt, 1 cup of Caster Sugar, 15 Berries cut in half
The Wet Ingredients
1/2 cup of whole milk or cream, 1 whisked egg, 1 tsp of Vanilla extract
2 cups of cake flour or Self Raising Flour (you don't need to add baking powder if the flour already has raising agents) 10 tbs of semi-melted butter,
1/2 tsp of salt, 1 cup of Caster Sugar, 15 Berries cut in half
The Wet Ingredients
1/2 cup of whole milk or cream, 1 whisked egg, 1 tsp of Vanilla extract
THE DIRECTIONS
Step 1
Add the flour to a mixing bowl, add the salt and the sugar and mix so it combines evenly. Then add the melted butter and stir in with your hands vigorously so the butter easily melts into the flour. Then use your hands to move the flour up in a upward-circular motion to create the crumbly texture which is important. Pinch the flour together with your hands to help this happen, don't worry if some of the flour sticks keep pinching the flour together in your hands to form the crumbly texture. Add the berries and distribute them evenly throughout the flour mixture.
Add the flour to a mixing bowl, add the salt and the sugar and mix so it combines evenly. Then add the melted butter and stir in with your hands vigorously so the butter easily melts into the flour. Then use your hands to move the flour up in a upward-circular motion to create the crumbly texture which is important. Pinch the flour together with your hands to help this happen, don't worry if some of the flour sticks keep pinching the flour together in your hands to form the crumbly texture. Add the berries and distribute them evenly throughout the flour mixture.
Step 2
whisk the egg in a measuring jug or another mixing bowl and add the milk and the vanilla and mix to combine. Slowly pour this wet ingredient into the dry and fold the wet mixture into the dry ingredients making sure this is all very evenly combined, forming a dough. Leave this dough to sit for 30 minutes.
whisk the egg in a measuring jug or another mixing bowl and add the milk and the vanilla and mix to combine. Slowly pour this wet ingredient into the dry and fold the wet mixture into the dry ingredients making sure this is all very evenly combined, forming a dough. Leave this dough to sit for 30 minutes.
Step 3
Preheat your oven to 185C (guideline only)
Transfer your dough onto a lightly floured surface as you would if you were making a pizza dough. Form the dough into a square, and then cut the square into triangles using a sturdy knife and by making diagonal slits. If you find difficulty with this step you can always cut the pieces off and use cookie cutters or your hands to form the scones into a triangle shape. You will need to transfer the scones onto a lightly greased or sprayed half sheet pan covered with baking paper also lightly greased or sprayed. Then place the scones in the freezer for ten minutes.
Preheat your oven to 185C (guideline only)
Transfer your dough onto a lightly floured surface as you would if you were making a pizza dough. Form the dough into a square, and then cut the square into triangles using a sturdy knife and by making diagonal slits. If you find difficulty with this step you can always cut the pieces off and use cookie cutters or your hands to form the scones into a triangle shape. You will need to transfer the scones onto a lightly greased or sprayed half sheet pan covered with baking paper also lightly greased or sprayed. Then place the scones in the freezer for ten minutes.
Step 4
In the meantime make an egg wash and brush the scones lightly with this mixture before placing the scones in the oven. I find 23 minutes is great timing. Do not open the oven to check for at least 20 minutes. The Scones may have expanded, that's normal that's why you need to make sure there is a good amount of room between each scone before they start to bake.
Let the Scones cool completely and then decorate with a light amount of confection sugar. I like them served warm so I reheat them.
In the meantime make an egg wash and brush the scones lightly with this mixture before placing the scones in the oven. I find 23 minutes is great timing. Do not open the oven to check for at least 20 minutes. The Scones may have expanded, that's normal that's why you need to make sure there is a good amount of room between each scone before they start to bake.
Let the Scones cool completely and then decorate with a light amount of confection sugar. I like them served warm so I reheat them.