Blog
Procrastination by Scone
Written by Rosie
If you’re going to procrastinate you might as well get something good out of it, like maybe the best scones you’ll ever eat.
They’ll take you 10 minutes to make, 10 minutes in the oven and then 2 minutes to eat the whole batch. Time well spent, I’d say. I’ll add they’re one of the easiest things I’ve ever baked, so even if you think you’re a terrible cook they’re worth a try.
To make about 8 scones, you’ll need:
8oz self-raising flour
1 tablespoon caster sugar
pinch of salt
75g butter, grated
1 egg, beaten
30ml milk plus an extra tablespoon
Sift the flour, sugar and salt together.
Use a cheese grater to grate the butter into the dry ingredients. Make sure it’s straight out the fridge! Normally for baking you want soft room-temperature butter, but for scones it has to be cold.
Rub the butter and the dry ingredients together between your fingers to make fine breadcrumbs. The finer the better.
Mix in the beaten egg and then gradually add the milk. This will form a soft dough.
Add flour or milk depending on whether the dough is too dry or wet – a good way to judge is that it shouldn’t look too floury and it shouldn’t stick to your hands too much.
Roll the dough out to about 2cm thickness, then cut out your scones.
Bakes for around 8-10 minutes at:
- Gas Mark 4, or
- 220ᵒC, or
- 425ᵒF, or
- in the bottom of the top oven of an Aga,
till the scones are golden-brown. Serve split, with butter, cream and jam.
Since scones are a terribly WI thing to be baking, you’d better listen to this while you making them – it’ll add flavour.