Basic Scones

司康 / 比司吉

These scones are wonderfully buttery and flaky. They are sweet enough to be eaten on their own without jam, butter or clotted cream. 

Ingredients:

180g plain flour

1.5 teaspoon baking powder

1 tablespoon sugar

1/8 teaspoon salt

50g unsalted butter (cold and just out from fridge, cut into small pieces)

100-110g cold whipping cream (just out from fridge)

Method:

1. Sieve flour with baking powder into mixing bowl. Add sugar and salt and mix roughly with a fork.

2. Add cold butter and use your fingers to quickly but gently rub the butter into the flour until the mix looks like breadcrumbs.

3. Add whipping cream and use fork to mix until dough just come together (ok to have small bits of flour).

4. Turn the dough to lightly floured tabletop and use hands to lightly press and level the dough to about 2 to 3cm thick Do not over mix.

5. Wrap the dough with cling wrap and chill in fridge for 30minutes.

6. Cut the scones to your favourite shape (round, square or triangle) or lightly shape with hands. If you use a cookie cutter, gather the trimmings together and lightly press/level again to cut more scones.

7. Arrange scones on a lightly greased tray and brush with olive oil (or milk). Bake at 190C for 20 mins or until golden brown. Transfer to wire rack to cool.

Good with a cup of cofee or tea. 😋