What are the similarities between the Rolling Stones and some rolling scones, one may wonder.
Well both are quintessentially English where the former set the global rock & roll scene ablaze since the 60s and the latter got rolled by baking pins to adorn the worldwide baking scene. And during this Christmas it is perfectly permissible to listen to your favorite Rolling Stones track while you try out your baking and rock & rolling skills together by following this recipe to have your christmasy breakfasts in style. Don’t forget to have a “jam session” in the kitchen – with some edible jam that is. And don’t forget to scream the lyrics out if needed – with clotted cream that is.
Ingredients I Used:
350g self-raising flour, plus more for dusting
¼ teaspoon salt
1 teaspoon baking powder
85g butter, cut into cubes
3 tablespoon caster sugar
1 teaspoon vanilla extract
1 Beaten egg, to glaze
Jam and clotted cream, to serve
Lets Bake Now
Step one: Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt, sugar and baking powder, then mix. I prefer using a food processor to do this mixing. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. If you wish to do the same, give a couple of blitz only.
Step two: Heat the milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract, then set aside for a moment. Put a baking sheet in the oven.
Step three: Make a well in the dry mix, then add the liquid, the raisins (if you are using) and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Step four: Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Step five: Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
Note: You can make them the classic way without using any dry fruits. I love my scones to be fruity, so I use fresh raspberries sometimes or it would be raisins in other times.