Name: Big Fluffy Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: S. African
Ingredients: 360 grams plain flour; 3 teaspoons baking powder; 2 tablespoons icing sugar ((powdered or confectioners sugar)); 1/2 teaspoons salt ((or 1/4 tsp if using salted butter)); 113 grams butter ((cold)); 240 grams milk; 2-3 tablespoons Additional flour for dusting; 2 tablespoons milk

S. African

Bowl

Whisk

Spatula

Rolling pin

Cookie cutter

Pastry Brush

Preheat the oven to 200°C/390°F. Line a baking tray with baking paper and set aside.

In a large mixing bowl, whisk together the flour, baking powder, icing sugar, and salt. This makes sure everything is evenly distributed throughout the flour.

Cut the butter into a small square and toss it into the flour. Rub the butter into the flour using your fingers. This basically constitutes squeezing the butter in the flour between your thumb and forefinger. Do this until there are only pea-sized pieces of butter left.

Pour the milk into the flour mixture and mix through with a fork. Do not overwork or overmix the scone dough. The scone dough will be sticky and wet.

Flour the kitchen counter quite liberally. Place the dough onto the flour and then sprinkle more flour over the top of the dough. Pat the dough together into a rough square or triangle.

Using a bench scraper or knife and spatula. Cut the dough into 3, lift the two outer edges, and place them in the middle. Press the dough down until about 3cm tall. Repeat this step 2 more times, adding more flour to the counter and top of the scone dough if required.

Press the dough down or roll it out using a rolling pin until it is about 2cm tall. Then cut out the scones using a cookie cutter (7cm/3&quot;). Place the scones on the baking tray.

Bring together the leftover dough. I like to squash it together, and then I take my bench scraper, cut it in half, place one half on top of the other and press down until it is 2cm tall. Cut out additional scones and repeat if necessary.

Using a pastry brush, brush the tops of the scones with milk. Try to avoid the milk dripping down the sides. Bake for 20 minutes.

Allow the scones to cool for a few minutes before serving them with whipped or clotted cream, jam, butter, and some grated cheese.

Big Fluffy Scones

Utensils needed:

Overview

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