Spring has finally sprung!! What does that mean on Pole’ Pole’ Farm? It means lots of mowing, planting, growing, weed whacking, more mowing, building and baking!
This quick scone recipe is just as tasty as the one we learn to make at Ballymaloe Cooking School during the 3 month course, but it is less involved and for those who use imperial, a bit easier to throw together.
makes approx. 5 scones
6 tablespoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar, plus more for dusting
1/2 teaspoon salt
3/4 cup cold whole milk
1 large egg
Preheat oven (I use my toaster oven for this) to 425F. Put the flour, baking powder, sugar and salt in a large bowl and whisk until well incorporated. Cut the butter into pea size pieces. Rub the butter into the flour making a very coarse mixture. Pour in the cold milk and mix with your hand until a soft dough forms. Turn the dough out onto a lightly floured surface. With clean and floured hands, gently pat the dough down to about a 1 inch thick circle. Using a floured, 3 inch biscuit cutter cut out as many biscuits as possible, reshaping the dough gently if necessary. Spray a baking tray with non-stick coating (one that can take high heat such as grape seed etc). Place a 1/4 of additional sugar on a small plate. Whisk the egg and pour into another small plate. Dip each scone top into the egg wash and then into the sugar and place on the baking sheet allowing space between each scone. Bake until golden brown on top, about 15-18 minutes. Serve with butter, jam and freshly whipped cream.