i’ve got this scones recipe, that i’m swearing by; it’s by fortnum & mason. i was convinced that that’s the best one i’ll ever have. but then, when you’re spoilt by success, you tend to get jaunty and willing to take a risk, again. such is life, it seems. so i started the quest for a new recipe, just for fun, just to see what’s possible. and so, on saturday morning, before i was even half awake and knowing what i was doing, the butter, the holy keepers of the scones recipes claim, needs to be very cold. that means you have to work very quickly and reduce kneading to minimum. this recipe is egg-free. i figured ‘more butter – less egg’ would probably make the scones even more fluffy. so i gave it a go. and it’s probably even better than my former favorite. sorry, fortnum & mason. it’s all for the sake of the science and eternal scones happiness, though; a higher purpose so to say.
new scones (buttery, flakey, perfect)
350 g flour
2 tsp. baking powder
1 pinch salt
(maybe 1 tbsp. sugar)
100 g cold butter
120 ml milk (or buttermilk – which i used)
preheat the oven to 180 degrees c (360 degrees f) and line a baking sheet with parchment paper. combine the flour, baking powder, salt and sugar (if desired). rub the butter into the flour, working quickly (i was told this is very important with scones making…). and yes: use your hands. add the milk and combine it to a soft, bread-like dough. form into a ball, lightly press it flat into a circle. cut it into cake-like pieces. bake for 15 to 17 minutes (15 were perfect for me). remove and serve warm.