So it has been a while since we baked something. This will be my third flour-based recipe to go on the blog after bagels and pancakes. Have you eaten scones before? Those of you who have traveled to Europe, would most probably have eaten it, or at least seen it in coffee shops and bakeries. Scones are basically slightly sweet quick breads, baked using baking powder as the leavening agent and not yeast. They taste closer to a cake than a bread.
You would need:
- 2 cup all purpose flour (or refined flour / maida)
- 1/4 cup granulated sugar
- 1½ teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (unmelted, unsalted – if using salted butter, do not use salt)
- 1/2 cup chocolate chips or chunks of chocolate
- 1 teaspoon vanilla essence
- 2/3 cup buttermilk
- Fistful of crushed nuts (almonds, hazelnuts – preferably roasted)
- 2 teaspoon chocolate or cinnamon powder for taste
Baking scones is relatively easy. As warned while making bagels, it would be good to know how to knead dough, or have a person with you who can knead dough.
- Mix all dry ingredients first into a bowl. That will mean mixing the flour with sugar, baking powder, salt and cinnamon / chocolate powder.
- Cut the butter into small chunks and add it to the mixture. Blend the mixture into coarse crumbs.
- Add in choco chips/nuts and mix.
- Mix about 75% of the buttermilk with the vanilla essence and add to the mixture.
- Stir until the dough comes together and make sure that you do not overmix. You may need to add more flour or buttermilk to have a proper dough that does not stick and that does not fall apart.
- Move the dough to a lightly floured surface and knead a few times. Not too much, else it may melt the butter and make the dough loose.
- Shape it in the form of a thick pizza (1.5 inch) and cut into 8 wedges. You may in fact break the dough into 8 pieces and give them whatever shapes you or your kids want – cat, mickey mouse, square, etc.
- Pre-heat your oven to 200 C.
- Place the scones on a greased baking sheet and brush the top with very little milk (for the glaze).
- You may add a few nuts to the top of the scones and put the tray in the oven.
- Bake for about 20 minutes.
- Check the colour of the scones and also prick a toothpick inside to check the doneness – it should come out dry. When you open the oven, the kitchen and most probably your house will fill with the sweet aroma of the scones!
In the picture below, you will see a slightly burnt part. Let me assure you that it isn’t burnt, it just happened that I tried some chocolate syrup over a couple of pieces before baking that gave the burnt look. Anyway, I would not recommend adding the chocolate syrup to the scones before baking.
Makes about 8 scones, that are good for about 3 people with tea/coffee.
Calories: Moderate (can be reduced considerably by replacing sugar with sugar-free)
Eat when: Preferably teatime
Yumminess Factor: Best enjoyed with a cup of latte (I know Italians do not drink latte after meals!)