Friday, 25 July 2014

Light Fluffy Scones

Light Fluffy Scones 

Scones, clotted cream and strawberry jam

Makes 18 Scones

In a food processor pulse together 
2 cups of flour
1/4 cup sugar
2 tsp baking powder+1 tsp baking soda
1 tsp salt
 2ozs/62 gms of salted delicious chilled butter.

Tip it all in a bowl and add 2ozs/62 gms more of the chilled butter

Using your index and middle finger tips very lightly crumble the  mixture together. This gives the entire flour a chance to ‘’air’’ out; make a well and add little at a time 
1 1/2 cups of warm liquid ;  made up of 1 cup buttermilk and 1/2 cup skim/1% milk
This may separate when warmed but does not matter
While adding liquid use a metal butter knife to tip the flour into the well bringing it all together slowly
It will be sticky and yeasty. Work quickly and spoon 18 scones over two baking trays. These trays should either be sprayed with oil,  lightly buttered or you can use a parchment paper.

Preheat oven to 425 degrees  and bake for 15 minutes. They will be a golden brown. Serve warm.

If you like crisp tops, leave them on a wire tray to cool. If you prefer soft tops cover them while cooling. You can freeze them after baking, but defrost thoroughly before reheating for a few minutes. They will remain fresh.  Serve with clotted cream and strawberry jam.


It is said that people from Cornwall like to smear their jam first and top it with clotted cream. While people from Devon, like to put their cream first and add a dollop of jam. Either way it is deliciously yummy with a pot of hot tea.

Try more of my recipes from my e-cookbooks

Niloufer's Kitchen Autumn 

Niloufer's Kitchen French Bistro

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