The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can't beat a good Scone!

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Abelbreadgallery's picture
Abelbreadgallery

Can't beat a good Scone!

Plain Scones:

- 225 gr flour

- 55 gr softened butter

- 25 gr sugar

- 15 gr baking powder

- Pinch of salt

- 150 ml milk

- One egg.

Mix flour, sugar, baking powder, salt and softened butter, until it resembles breadcrumbs. Add milk. You’ll get a very sticky dough, but don’t worry. Put the dough on a floured surface. Make a ball. If it is still sticky, add a little bit more of flour. Then shape a circle about 2 cm high. Cut round pieces. Paint with beaten egg. Bake 12 minutes at 200C (392 F).

More info: http://breadgallery.wordpress.com/2013/07/24/scones/

bruneski's picture
bruneski

... Abel!!! Congrats!

Todo bien en tuya hermosa ciudad?

Why do the scones have that horizontal indentation around their middle? What causes it?

Have a great day!

Syd-a's picture
Syd-a

As a Brit at heart scones are a tradition and are amazing with butter and jam. I used to make scones on a Sunday morning for my ex girlfriend (But alas to this day I cannot eat or make a scone again).

Nevertheless, a scone is enhanced mightily with the addition of raisins and should be always there. 

I really loved seeing your scones though, wonderful rise and lovely bake and I almost, almost, feel like making a batch. 

Thanks for your post

Andy

Abelbreadgallery's picture
Abelbreadgallery

That horizontal indentation around their middle is because i cut the dough with a tall glass. When you bake them, it's normal that it happens.

This is the recipe of the plain scones, the simple ones. In fact I got the recipe in an Irish Cuisine book: Petit Livre de Cuisine Irlandaise, by John Murphy. It's the same recipe that in the BBC Cooking Channel: http://www.bbc.co.uk/food/recipes/scones_1285 I know you can add raisins, but this is a plain version. See you soon, have a nice day.

Abel Sierra, BCN.

 

 

dabrownman's picture
dabrownman

like that.  Well done and thanks for the recipe too.  Will make them and have it with Minneola Marmalade.

Abelbreadgallery's picture
Abelbreadgallery

Do you have a recipe for Minneola Marmalade? It sounds great!

Thank you!

Abel Sierra, BCN.

dabrownman's picture
dabrownman

in my back yard so finding them without a wax coating is easy enough.   My recipe is very easy.

Just take the skin off of 5 minneolas with a veg peeler, no white pith allowed.  Slice the skins in 1/8" slices that are about 2 inches lone no need to be all that exact. Juice the 5 minneolas and 5 more and weigh the juice.  Take the weight of the juice and divide by 6 and that is how sugar you add.  1/8 tsp  of salt and 1/2 T of of fresh grated ginger (optional) and one peeled, cored apple that is minced very fine (pectin is made from apples).  Don't worry you won't taste any apple at all but you don't have to  buy pectin.

Toss it all in a large pot and simmer on medium to begin with and then low later until the liquid becomes a jammy consistence and the temperature is 216 -218 F or so  This could take an hour or more - depends on how aggressive you are but you can't walk away and need to stir often.  When it gets close you need to constantly stir.

.I bake the jars and lids in my mini oven a 225 F for a few minutes to sterilize them.  Fill them, seal them turn them over for 30 seconds and let cool on the counter.  Once cold, store them in the fridge since these aren't processed like canning but the lids will pot down.  If one doesn't that is the one I eat first.

I also make a very delicious caramelized version where you keep stirring constantly until the sugars start to caramelize the jam gets darker and darker, don't burn It.  Since the jam will end up way too thick to want to add some boiled water back into a whole lot so that it sets to the right consistency and stops the caramelizing .  It took me a while to prefect this jam but caramelized minneola marmalade is the very best marmalade i have ever eaten.  It is killer on anything,. I make regular, medium and dark carmelized and - the dark is the best but the easiest to burn.  I have some pictures of these that I will try to find.

dabrownman's picture
dabrownman

Minneola Marmelade left and dark caramelized on the right and I make a medium one too.

Abelbreadgallery's picture
Abelbreadgallery

Thank you very much! I'll try to make it.

 

Abel, BCN.