In all seriousness, scones are actually one of the best super-quick, low-effort bakes.
This recipe is the same one I’ve been using since I was around 8 years old. However, I do like to mix it up now and again by adding sultanas, cherries, or by substituting the dairy ingredients for non dairy alternatives – creating tasty vegan scones.
It takes around 10mins to prep and 12-15mins to bake.
Ingredients (Makes 6 medium scones)
- Flour (225g)
- Caster Sugar (25g)
- Baking margarine (55g)
- Milk (150ml) (this recipe works equally well with coconut milk as a vegan alternative – and it gives a lovely coconut undertone to the scones)
- A pinch of salt
Making the dough
(No wooden spoon required!)
- Measure out your flour and baking margarine into a large mixing bowl.
- Add a pinch of salt.
- Get your hands in and rub the butter and flour between your finger tips and thumb until it looks as though you have a bowl of breadcrumbs.
- Next, stick your bowl back onto the scales and measure out your sugar. It’s worthwhile measuring out your milk in a measuring jug at this point too!
- Give the sugar a mix (still using your hands!) and then add the milk, a little at a time, until you have a slightly sticky mix.
- At this point you can add sultanas, glace cherries etc if you wish.
- Throw some extra flour down on a (clean) work-surface.
- Transfer your dough onto the floured surface and give it quick roll about. The dough will pick up some of the flour, removing its stickiness. Note: only roll it until the ball of dough looks combined!
Prep and Baking
- Next, prep your baking tray – add some margarine to a paper towel or section of grease-proof paper and rub this evenly across your tray.
- Set your oven to 220degC (temp may vary for each oven)
- Using a rolling pin, roll your dough gently until it is around an inch thick.
- Next, use a circular serrated cutter (or the top of a glass if you don’t have a cutter) to cut out your scones.
- Place your cut out scones evenly on your pre-greased baking tray.
- Using a pastry brush (or a clean finger!), spread a little milk on top of each of your scones. This will give them a lovely deep-coloured crown when they bake.
- Pop your tray in the oven for 12-15mins until your scones have risen & the tops are golden brown in colour.
- Transfer the cooked scones onto a wire rack to cool before eating.
Let me know how you get on! It may take a couple of tries to get your oven temperature and consistencies correct. Once you’ve got your technique nailed though, you can scale up the quantities to make larger batches.
Remember, baking doesn’t have to be difficult, it can be Easydoughsy.
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