Feather-light scones

– Juanita Loub­ser

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, FRESH, TASTY)

“You can sep­a­rate the ‘leaves’ inside these scones like pages in a book. The big se­cret is but­ter, cream, milk and eggs,” Juanita says. “Never add sugar, es­pe­cially if you’re serv­ing them with jam, as they’ll not only be overly sweet but will lose their light texture.”

MAKES 12 SCONES Prepa­ra­tion time: 20-25 min Bak­ing time: 40 min Cool­ing time: 20 min

1 kg (4 c) self-rais­ing flour pinch of salt 250 g cold but­ter, grated 250 ml (1 c) cold milk 125 ml (½ c) cream 4 eggs cream and jam or cheese to serve

Pre­heat the oven to 230 °C and grease a bak­ing sheet.

1 Sift to­gether the flour and salt.

2 Us­ing your fin­ger­tips, rub the but­ter into the flour.

3 Whisk to­gether the milk, cream and eggs. Add to the flour mix­ture a lit­tle at a time, cutting the liq­uid in with a knife.

4 When the dough starts com­ing to­gether, turn it out on a clean sur­face and lightly press to­gether but don’t squeeze (the flour won’t in­cor­po­rate com­pletely and of­ten a lit­tle of the liq­uid will be left over be­cause eggs dif­fer and mois­ture in the flour or in the air can in­flu­ence the con­sis­tency).

5 Shape the dough into an even rect­an­gle about 1,5 cm thick. Don’t use a rolling pin.

6 Cut out scones with a round cookie cut­ter – only press down, don’t turn the cut­ter as the scones won’t rise as you’d like them to. Ar­range the scones fairly close to­gether on the bak­ing sheet. They’ll rise up­wards but won’t ex­pand to the sides. The closer they are to­gether, the more mois­ture will be re­tained.

7 Bake for 8-10 min­utes, re­duce the tem­per­a­ture to 180 °C and bake for a fur­ther 30 min­utes. Over the years I’ve no­ticed that the new con­vec­tion ovens are cooler. So you have to know your oven and if it tends to be on the hot side, make sure the sec­ond bake is at a low enough tem­per­a­ture to cook the scones un­til done inside.

8 When the scones are golden brown, re­move from the oven. Al­low to cool for 20 min­utes. Serve with cream and jam or cheese.

It’s im­por­tant to know your oven’s unique tem­per­a­ture

JUANITA

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