I always think if you’re going to treat yourself to a scone, then make it worthwhile! Don’t substitute any ingredients, make it a classic and have a huge coffee shop scone.
Go the whole hog with real butter jam and cream, sit down with a coffee and savour it.
Even if you can’t get out of the house to get to a coffee shop (with the kids, the holidays and the mayhem) recreate it at home.
if you’re brave enough, you can get the smallies in on the act, by getting them to help make them.
Go on have a proper huge coffee shop scone
You bloody deserve it!
Jolene x x x
- 450 g self-raising flour plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 100g butter at room temp
- 80g caster sugar
- 250 MLS buttermilk (or regular milk with a squeeze of lemon in)
- 1 teaspoon vanilla essence
- 1 egg beaten (for egg wash to brush on top )
You will need two large mixing bowls, a saucepan, a baking tray and a 5 cm round cutter
Preheat the oven to 200° C, gas mark 5
In a large bowl sift the flour salt and baking powder together
Add the butter, rubbing it with your fingertips until you have a fine breadcrumb consistency.
Mix in the sugar.
Warm the buttermilk a little in a saucepan over a low heat adding in the vanilla essence. (or a minute in the microwave will do)
In the other large mixing bowl add a quarter of the flour mixture. Pour in a quarter of the buttermilk and give a little mix with a wooden spoon.
Repeat quarter by quarter until everything is in the bowl being careful not to over mix it.
Tip the dough out onto a floured surface, lightly bringing it all together with floured hands.
Cut the dough in half and lightly roll it out.
Cut each half into 3 rounds with a 5 cm cutter.
Place on a baking tray and brush with the beaten egg.
Bake for 15 to 20 minutes until well risen and lightly golden in colour.