Les scones super aériensmercredi 7 décembre 2011
- 200g plain flour (white or wholemeal)
- 50g cold butter
- 150cl full fat milk at room temperature
- 1 teaspoon lemon juice or vinegar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon caster sugar
- To taste: raisins, cinnamon, vanilla pod….
- Pear & Stilton (my favourites!): half of pear chopped in small pieces and 70g stilton
- Cheddar & chives: 100g cheddar + 1 tablespoon of thinly chopped chives
- Green olives and provencal herbs: 50g of olives chopped in small pieces + 1 teaspoon of provencal herbs
- Carrot and cumin: 2 cooked and thinly chopped carrots + 1 teaspoon of cumin.
- Roasted tomatoes and garlic: 3 tablaspoons of thinly chopped roasted tomatoes + 2 gloves of thinly chopped garlic
- Walnuts & roquefort: 3 tablespoons of thinly chopped walnuts + 50g of roquefort
- Basil & goat’s cheese: 1 tablespoon of thinly chopped basil + 70g of goat’s cheese
- Anything you might like to try…
- Preheat the oven to 220°C.
- Place the teaspoon of lemon juice or vinegar into the milk.
- Sieve the flour, baking powder, sugar and salt into a large bowl. At this point, you must not be afraid to make a mess in your kitchen 🙁
- Cut the butter into small cubes and drop into the flour. With your fingertips rub the butter into the flour until there are no lumps of butter. It will look and feel like breadcrumbs.
- Add your sweet or savoury ingredients to the mixture.
- Make a well in into the “crumb” mixture and pour in the milk. It should have a few lumps, a bit like yoghurt. This is the consequence of the acid reacting to the alkline of the milk.
- Cut and fold the mixture with a large palette knife until combined and make a soft loose ball. If you find the mixture is very sticky just sprinkle in some more flour.
- Scoop up the soft dough ball and place on a floured board or table top. The flour will prevent it from sticking.
- Pat down the ball until it is about 2 cm thick and looks reasonably smooth on top (you could use a rolling pin).
Cut out the scone shapes with a fluted round scone cutter and place the shapes onto a floured baking tray.
- Once you have finished cutting out the shapes, roll up the remaining dough into a ball and repeat the process until all used up.
- If desired, paintthe top pf the raw scones with milk or beaten egg to create a glazed top.
- Place in the hot oven for about 9-10 minutes until risen and golden brown. Check that the base of the scone is also a nice brown. If you have followed this recipe step by step, then you shuold have perfectly fluffy scones that should be so light that they should almost fly 😉
- Cool and serve with some good quality jam and either cream, whipped cream or butter. For savoury scones, serve with chutney, or just on its own. Perfect for brunch or for picnic. You can freeze the scones and reheat them a few minutes before serving them.
These figures correspond to a sweet scone. For savoury scones, there will be slightly less calories because there is not any sugar. Scones, wether sweet or savoury, are quite healthy as long as you do not spread a huge amount of butter, cream or jam on them.
Simples ingredients therefore very low impacts for this recipe that can be made all year round. What’s more, scones are a very good way to avoid food waste. You can use without any risk milk or yoghurt that has gone off to make them. The acidity will make them rise more easily and you will not need to add any lemon juice or vinegar.
Sweet scones are usually eaten with tea. If you would like to try something new, then I would recommend a sparkling Vouvray from the Loire Valley. I really like the one from Domaine Vigneau-Chevreau. The fizziness of the wine will create a fantastic contrast with the fluffiness of the scones.
With savoury scones, I would recommend a light versatile white wine. I especially like Gascony whites made from the Gros Manseng grape variety, like Brumont’s one. You should give it a try.