International Cafe – scones
During today’s iCaf, we learned about that quintessential afternoon tea item – the scone. Lorriane demonstrated how to make them and then we enjoyed them with jam and clotted cream (in that order!)
And here is the recipe!
Tall Bakery Style Scones
Tall, golden bakery-style scones with soft, flaky layers and optional juicy raisins.
Ingredients
- 250g self-raising flour
- 50g caster sugar
- 1/2 tsp fine salt
- 70g cold butter, cubed
- 1/2 cup raisins, soaked and dried (optional)
- 180ml cold milk, plus extra for brushing
- 1 tsp vanilla extract
Instructions
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Soak the raisins in hot water for 5 minutes. Drain and pat dry.
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Mix the flour, caster sugar and salt in a bowl.
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Rub the cold, cubed butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
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Stir in the prepared raisins, if using.
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Add the cold milk and vanilla extract. Mix gently with a knife until the dough just comes together.
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Turn the dough onto a floured surface and pat into a rectangle. Fold in half, turn the dough and fold again to create bakery-style layers.
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Pat the dough to 1.5 inches thick. Cut into scones with a round cutter without twisting.
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Place on a lined baking tray and brush the tops with milk. Bake at 220°C for 12–15 minutes, until tall and golden.
