Scones
Oh, so delicious – a warm scone fresh out of the oven. This hearty, slightly sweet bread is traditionally enjoyed with jam and clotted cream (readily available in supermarkets nowadays) or with lemon curd. It's delightful during a (Easter) brunch or high tea. And the best part is, you can easily make them yourself, even gluten-free!
Ingredients
For 12 scones
Baking sheet lined with parchment paper
350 grams Lisa's Choice flour
90 grams cold (room temperature) butter, cut into small cubes
3 tsp baking powder
3 tsp psyllium husk
Pinch of salt
40 grams fine granulated sugar
150 ml buttermilk
50 ml milk + a little extra for brushing scones
65 grams raisins
Baking sheet lined with parchment paper
350 grams Lisa's Choice flour
90 grams cold (room temperature) butter, cut into small cubes
3 tsp baking powder
3 tsp psyllium husk
Pinch of salt
40 grams fine granulated sugar
150 ml buttermilk
50 ml milk + a little extra for brushing scones
65 grams raisins
Preparation
1. Place the raisins in a bowl and pour lukewarm water over them, allowing them to soak for about 10 minutes.
2. Preheat the oven to 190°C (374°F).
3. Sift the flour, baking powder, psyllium husk, and salt into a bowl.
4. Add the cubed butter. Gently rub the butter into the flour mixture using your fingertips. Be delicate; the goal is to maintain a light, floury mixture.
5. Once all the butter cubes are incorporated into the flour mixture, add the sugar and mix it in.
6. Squeeze the water out of the raisins and add them to the flour mixture along with the milk and buttermilk. Stir with a spoon. The mixture will become a bit sticky, and it might appear as though it's too dry. Knead the mixture by hand until it forms a smooth and soft dough.
7. Roll out the dough to a thickness of about 2.5 cm. Use a round cutter (about 5-6 cm in diameter) to cut out as many scones as possible. Place the scones on the lined baking sheet.
8. Gather the remaining dough into a ball, roll it out again to a 2.5 cm thickness, and cut out more scones. Repeat until all the dough is used.
9. Brush the top of the scones with a bit of milk and place them in the oven. Bake the scones for approximately 16-18 minutes or until they turn golden brown.
Enjoy the scones while they're still warm – that's when they're at their best. If you're not a fan of raisins, you can omit them, but remember to add an extra 2 tablespoons of milk or water to the dough.
Enjoy!
2. Preheat the oven to 190°C (374°F).
3. Sift the flour, baking powder, psyllium husk, and salt into a bowl.
4. Add the cubed butter. Gently rub the butter into the flour mixture using your fingertips. Be delicate; the goal is to maintain a light, floury mixture.
5. Once all the butter cubes are incorporated into the flour mixture, add the sugar and mix it in.
6. Squeeze the water out of the raisins and add them to the flour mixture along with the milk and buttermilk. Stir with a spoon. The mixture will become a bit sticky, and it might appear as though it's too dry. Knead the mixture by hand until it forms a smooth and soft dough.
7. Roll out the dough to a thickness of about 2.5 cm. Use a round cutter (about 5-6 cm in diameter) to cut out as many scones as possible. Place the scones on the lined baking sheet.
8. Gather the remaining dough into a ball, roll it out again to a 2.5 cm thickness, and cut out more scones. Repeat until all the dough is used.
9. Brush the top of the scones with a bit of milk and place them in the oven. Bake the scones for approximately 16-18 minutes or until they turn golden brown.
Enjoy the scones while they're still warm – that's when they're at their best. If you're not a fan of raisins, you can omit them, but remember to add an extra 2 tablespoons of milk or water to the dough.
Enjoy!