Yesterday we realised we wouldn’t quite have enough bread to last us to our next shopping delivery and rather than a trip out to the supermarket (with the COVID-19 lockdown we are trying to avoid non essential travel!) we decided to make some scones for lunch instead of sandwiches.
We were planning to make some cheese and cress scones at some point soon but the cress heads that the kids made last week aren’t quite ready so we are going for the classic scone with jam and cream instead. Yum! (Cheese and cress muffins may make an appearance next week).
With me being dairy intolerant, we adapted a recipe that I found from BBC Good Food click here. This recipe is easy to make dairy free and you could make it vegan friendly too by swapping the egg glaze out for a milk alternative glaze.
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes. We used block Stork. Please note that only block Stork is dairy free, Stork in a tub does contain dairy!
- 3 tbsp caster sugar
- 175ml milk. We used Oatly Barista but any milk alternative should work too
- 1 tsp vanilla extract
- squeeze lemon juice*
- beaten egg, to glaze. You can use a milk alternative as a glaze if you haven’t got an egg or if you want to make it vegan.
- jam and clotted cream, to serve. I whipped up some Elmlea Plant double cream alternative to keep it dairy free
*the lemon juice is to curdle the milk, which makes homemade buttermilk, and to add something acidic for the baking powder to react to. If you haven’t got any lemon then vinegar should do the trick – you won’t taste it when they are baked!
You’ll also need a 5cm pastry cutter and a baking tray lined with baking paper.
Onto the method… 🙂
1. Heat the oven to 200°c fan assisted
2. Put 350g self-raising flour into a mixing bowl with ¼ tsp salt and 1 tsp baking powder then mix together
3. Add the 85g butter cubes into the mixing bowl and rub it into the flour mixture with your fingers until the mix looks like fine crumbs, then stir in 3 tbsp caster sugar.
4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm (just warm, not hot!) then add in the squeeze of lemon juice and vanilla extract. Leave it to one side to curdle.
5. Pop your baking tray into the oven. This is so it’s warm, ready for when you pop the scones on there 🙂
6. Make a well in the flour mix, pour the milk into the well then combine it quickly with a cutlery knife
7. Sprinkle some flour over your work surface and tip the dough out. The dough will feel quite wet/sticky at first but if you have a bit of flour on your hands as well as the worktop, then it won’t stick everywhere.
8. Squish the dough into a ball, flatten it down a bit gently with the palm of your hands and then fold the dough over 2-3 times until the dough is smoother.
9. Pat the dough into a roundish shape that’s about 4cm deep, take your 5cm cutter and plunge it into the dough to get your first scone. Repeat to get another 3 scones then pat the dough back together and do the same again. You should be able to get 8 scones from the mix.
10. Brush the tops of the scones with a beaten egg (or milk/milk alternative) then place onto the hot baking tray – probably best for adults to do that part to avoid burnt fingers!
11. Bake for 10 mins until risen and golden on the top then take out and leave to cool down for 10-15 minutes.
12. Add your clotted cream** and jam. They taste delish warm or cold!
**We whipped up some Elmlea Plant double cream which is a great cream alternative. It’s not as stable as clotted cream though so I would recommend eating the scones in two halves rather than sandwiching them together – still tastes great that way but it’s a bit messy!
Kerry, Alex & Sophie xoxo