I always had trouble making scones and pastry until I figured out that I have very warm hands and that if I over-handled the dough the butter would melt and the scones would be tough. The secret is to make sure the butter is really cold and to handle the dough as little as possible. Now I make pastry in the food processor so I hardly have to touch it at all, and this scone recipe of Lindy’s requires very little kneading so it works well if I use very cold butter. The second recipe is one I've just discovered - the scones are very light and fluffy because of the bubbles in the lemonade - and they are so easy to make.
Lindy’s scones
3 cups self raising flour
100 g cold butter (cut into chunks)
1 cup of milk
extra flour for kneading and dusting
Preheat the oven to 220C
Rub the butter into the flour with your fingers, breaking up the butter until the mixture’s a fine breadcrumb consistency. Make a well in the centre and add the milk and mix gently with your fingers until the mixture comes together into a soft, loose dough. Turn the dough out onto a floured surface gently knead for about 30 seconds (don’t overwork it). Using your hand, pat the dough gently into a 2cm thick round (don’t roll it out). Cut scones out with a cookie cutter or just make squares using a knife. Put on a prepared baking tray, dust with a little flour, and bake in a hot oven (200 C) for about 12 mins until just golden.
Variations :
Cheese and herb scones :
Add half a cup of grated cheese, 2 tbsp finely chopped chives and 2 tbsp finely chopped parsley to the flour and butter mixture, just before adding the milk.
Date scones :
Soak 1/2 cup roughly chopped pitted dates in a bowl of boiling water for 10 mins. Drain well, coll and add to the flour and butter mixture, just before adding the milk.
Mama Mia’s even quicker Three Ingredient Scones
4 cups self raising flour 300 ml cream
1 can (375 ml) lemonade
Pre heat the oven to 200 C (180C fan-forced). Add the cream and lemonade to the flour. Mix the liquid in with a flat bladed knife (this stops the lemonade from losing its fizz). When the mixture turns doughy, turn it out onto a flat, floured surface and knead lightly for about 30 secs. Pat the dough into a 2 cm thick round and cut into 12 scones with a cookie cutter or a cup. Bake for 15 mins until just golden. Serve with Jo's lemon curd or jam and cream.
