The Gold Coast Bulletin - Gold Coast Eye - - WELLNESS EYE -

Makes: 10 large scones IN­GRE­DI­ENTS

450g self-rais­ing flour 1/2 tsp salt 80g un­salted but­ter, firm but not too chilled, diced 100g caster sugar 250g blue­ber­ries 300ml but­ter­milk (for Pepe Saya but­ter­milk use 230ml) Whipped cream and jam (op­tional, to serve)


Pre­heat the oven to 180C and line a bak­ing tray with bak­ing pa­per. Sift the flour and salt twice into a large bowl. Rub the but­ter into the flour with your fin­ger­tips un­til it re­sem­bles fine bread­crumbs with no but­ter lumps re­main­ing. Add the sugar and blue­ber­ries and toss them through the flour us­ing your fin­ger­tips. Pour the but­ter­milk evenly over the dry in­gre­di­ents and, us­ing a gen­tle touch, mould the dough into a ball. At this stage the dough will be slightly sticky on the out­side and soft and pil­lowy to touch. Tip the dough out on to a lightly floured sur­face and gen­tly flat­ten it to a thick­ness of 3cm, us­ing a lit­tle ex­tra flour if nec­es­sary. Try not to han­dle the dough too much or the scones will be tough. Lightly dust the top of the dough with flour, then dip an 8cm round cut­ter into some flour to stop the dough stick­ing to it. Cut as many scones as you can from the dough and place them on the pre­pared bak­ing tray about 4cm apart. Gen­tly squish to­gether the trim­mings left be­hind, then flat­ten to 3cm and cut to yield a cou­ple more scones. Pop the scones in the oven for 20 min­utes or un­til evenly golden, then re­move and serve im­me­di­ately just as they are or with jam and cream. At Flour and Stone, we love our scone days. I al­ways make ex­tra and we all stand there in the mid­dle of the kitchen, scoff­ing them straight from the oven.

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