My not so perfect scone
My friends left just over an hour ago (more than that now!) and I could not wait to share this recipe with you! Although it was not as successful as I hoped it to be but I will note what went wrong in my steps. I need to perfect it because it was delicious! There will be a try 2 sometime soon.
The recipe below is taken from the book Breakfast Lunch Tea by the Rose Bakery, one of my favorite cookbooks and of course published by Phaidon who make the most attractive-looking books.
1 3/4 cups flour
1/2 cup wholewheat flour
1/2 cup oats
1 tablespoon baking powder
1 tablespoon caster sugar
1/2 teaspoon salt
3/4 cup butter, cut into pieces
4 tablespoons maple syrup
4 tablespoons milk or buttermilk (I used buttermilk and a little bit more than 4 tablespoons because of the dry weather)
1 egg beaten (for brushing the scones)
Preheat the oven to 200 C.
Sift plain and wholewheat flour
Add 1 tablespoon baking powder, 1 tablespoon caster sugar (or superfine) and 1/2 teaspoon salt to the flour mixture
Add 1/2 cup oats
Add the butter pieces and use two knives to cut the butter into the flour using a criss cross motion until the butter pieces are no larger than a pea
In a small bowl add 4 tablespoons maple syrup
Add 4 tablespoons buttermilk
Make a well in the flour and oats and pour the maple syrup and buttermilk mixture
Using a fork bring together the wet ingredients with the dry ingredients. Add more buttermilk if it's too dry and add more flour if too wet.
Bring together your dough and place on a lightly floured surface
Roll the dough until about 3 cm thick..... and this is where I went wrong. I rolled it too thin.
Cut the dough into circles. There should be 10-12 scones. Because I rolled the dough too thin, I had more than 10! The scones turned out thin and not so fluffly but tasted quite good.
Place the dough rounds on a buttered baking tray and brush the rounds with a beaten egg. Bake in the oven for 20-25 minutes. I checked them after 20 minutes and they were too golden when the recipes calls for lightly golden! So I needed less time, so always check.
Maple syrup scones served with cream, blackberry preserve and apricot jam
The condiments: Cream, blackberry preserve and apricot jam
And this conclude today’s post….
It’s a very simple and easy recipe than you can whip in 45 minutes from start to end! And you can enjoy it right away. I will definitely making more of this and when I get it right, I’ll update you.
On a side note, if you have any suggestions or comments about my blog and/or my posts, you are more than welcome!