Hi there, I hope wherever you are the sun is shining on you today. Here in Kent it is beautifully sunny, with a light breeze. Perfect Summer weather. In fact it inspired me to bake Super Light Scones for breakfast this morning.
I don’t make a habit of making scones every morning – in fact, as a general rule I don’t like scones!! Well at least the heavy, dense prepackaged ones from the supermarket. I don’t know why, they’re just not my thing. But, it’s Summer and scones with clotted cream and jam are a MUST! Oh and the clotted cream has to be Rodda’s from Cornwall!
This probably sounds crazy, but I trawled through at least 8 cookbooks this morning, as well as looking online, but I just couldn’t find a recipe I was happy with. So I came up with my own!! And it worked!! I watch enough Food Network UK to have picked up some tips along the way and the Green Goddess (my friend, but unbiased taste tester) gave them the thumbs up – although she would have preferred them a little sweeter. Just trying to keep it honest round here!!
I had these Super Light Scones for my breakfast. They are soooo light with soft flaky layers inside. I didn’t even use a knife to cut them open, they pulled beautifully apart. I now like scones – these ones!!
If you are not in the UK and wish to have the British cream tea experience, but can’t get hold of clotted cream, Mascapone would make a good substitute. Or book a holiday to the UK and stay in Dorset, Devon or Cornwall – cream tea’s are readily available, although, I admit, it’s probably a long way to come for a cup of English tea and a cream scone – or maybe not??
Recipe : Makes Approx 20 Super Light Scones
450g/1lb Plain White Flour
3tsp Baking Powder
50g/2oz Cold Unsalted Butter
25g/1oz Vegetable Shortening
2tbsp Caster Sugar
250mls/9fl oz Cold Whole Milk
3tbsp Milk – for brushing on top of scones
Method : Preheat oven to 220C/200C fan
In a large bowl sift together the flour, baking powder and salt.
Add the sugar and stir through to mix. Make a well in the middle of the mixture, pour in the milk and stir together using a butter knife (ordinary eating knife).
Using a straight sided, floured, 2 inch deep cutter, press straight down through the scone dough. Do not twist the cookie cutter as you press down as this will affect the rise on your scones. Cut out as many scones as possible then collect the pieces of dough together, pat out and cut out more scones until the dough is used up.
Place your scones into the oven and bake for 12-14 minutes. They are cooked when well risen and lightly golden in colour. Once cooked remove from the oven and transfer the scones to a baking rack to cool.
Once cooled, split in half and slather on your favourite jam. For added indulgence add a dollop of clotted cream and some sliced fruit. Enjoy with a refreshing cup of tea.
These are a great treat and perfect for Fathers Day – you could use a larger cutter, just add a couple of minutes onto the baking time.
Most Dads just want to know they are loved. Making or baking them a gift is such a personal way to say I LOVE YOU.
What jam and fruit combo do you like with your scones?
Sammie xShare This