It was our wedding anniversary on the 16th this month and my hubby presented me a new SLR camera. He knew that was what I wanted most at the moment as my previous camera had problems with the flash and zoom functions… (All the nice snaps for the blog till date was taken by my dear bro…).
After impatiently waiting till the battery was charged I played with my new toy for a while (getting to know the settings and functions…) And I was pleased with the results… the light, zoom functions were far better than the one I had.. I didn’t want to wait to take a snap for the blog, so thought why not bake something. Browsed through the sites and finally settled on scones. (Like using an SLR, making scone was also a first time for me.. :))
The scone is something in between a bread and biscuit.. crisp on the outside and soft inside.. “ The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. British scones are often lightly sweetened, but may also be savoury.” – Wikipedia.
The recipe tells to use cold butter cut into pieces and to cut into the flour using pastry cutter or two knives. I didn’t have a pastry cutter with me. So I used two knives and moved them in a X pattern till the butter was blended with the flour. I read later that you can use a fork also to achieve this. The key is to make the butter pieces smaller and smaller with each pass, until all the butter and flour is incorporated and resembles coarse powder. Another thing is , the cooking time in the recipe says 20 minutes, but I guess it varies according to your oven. Mine were ready by 12 minutes, so just keep an eye on the scones when they are in the oven.. As this was my first trial with scones I wanted to keep the cooking process simple..maybe next time I would try more variations like adding fruits or oats..
The scones popped fresh from oven tasted really great . My family loved the scones .. and I was happy clicking away the snaps..
Joy of baking
- all purpose flour – 2 cups (260 grams)
- granulated white sugar – 1/4 cup (50 grams)
- baking powder- 1 teaspoon
- baking soda- 1/2 teaspoon
- salt – 1/4 teaspoon
- unsalted butter, cold and cut into pieces – 1/2 cup (113 grams) (1 stick)
- buttermilk – 2/3 – 3/4 cup (160 – 180 ml)
- vanilla extract – 1 teaspoon
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
- Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles.
- Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
- Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Remove from oven and transfer to a wire rack to cool. Dust with icing sugar and serve.