Made some scones today, from a Gary Rhodes recipe:
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| Photo: Marge Ishmael |
Ingredients
225g plain flour
15g baking powder
25g caster sugar
50g butter
150ml buttermilk
1 egg, beaten
Method
1) Preheat the oven to 220°C/425°F/gas 7.
2) Sift the flour and baking powder into a bowl. Add the sugar. Cut
the butter into cubes, and rub it in until it resembles fine
breadcrumbs.
3) Stir in the buttermilk, a little at a time, to form a smooth dough.
4) Wrap in clingfilm and rest in the refrigerator for an hour or two.
5) Unwrap the mixture and roll out on a lightly floured surface until
1 to 1.5cm thick. The scones can now be cut using a 3cm pastry cutter,
not twisting the cutter as this tends to create an uneven rising. Brush
each scone lightly with the beaten egg.
6) Place the scones on a greaseproof-paper-topped baking tray and
bake for 8 to 10 minutes until golden. Remove and allow to cool
slightly.
7) Serve the scones while still warm (they can be left to completely
cool and microwaved quickly to rewarm), preferably with the British
classics of strawberry jam and clotted or whipped cream.
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| Neeraj, Mark, Naina, Meenakshi |
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