Lockdown and the time indoors has unleashed the baker in all of us. This is my second attempt, this time with no butter or all the tedious fiddling and rubbing of flours and fats.
Oddly enough, it took me a couple of weeks to get my hands on lemonade and cream because of the lockdown. Lots of vids online showed how easy it is to make but when you get down to it, the difficulty of working with a very wet dough can freak the baker in me.
Scrapers, spatulas are my best friends here. They make handling shaggy dough a manageable task. My advice is to get those tools before starting this project. It creates less mess, less loss of material and allows a wet sticky dough to be transformed to a soft and moist scone.
So here it is, a 3-ingredient scone for the brave hearted. Makes 10 big ones. All the better, to spread clotted cream and jam on!
Makes 10
Ingredients:
4 cups plain flour + 9 tsp baking powder
300ml cold cream, 300ml carbonated lemonade ( I suggest starting with 250ml of both if you are new to baking. Drier scones but the handling is more manageable )
Flour to dust
Milk to glaze
Lined tray.
6cm cookie cutter
Flat spatula, pastry scraper
Method:
Line tray.
Preheat the oven to 200C.
Meanwhile,
Sieve flours at least 3 times.
Make a well in the mixing bowl containing the flours.
Add cream, lemonade.
Use a flat spatula and fold the ingredients until homogenous.
On a heavily floured worktop, pour out the mixture and knead and shape with a scraper.
Flour the cookie cutter well.
Fold the dough to the height of the cutter.
Cut out the dough without twisting.
Use a spatula and lift the dough+cutter to the prepared tray.
Slide out the spatula and lift the cutter to remove.
Repeat and place the next scone near to the previous ones. The scones provide lift and shape for each other as they bake.
Glaze lightly the scones with milk. It helps smoothen the top and provides a nice tan when baked.
Bake in the preheated oven at 200C for 20 minutes or until the top is brown.
Cool on a rack before storing.
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