Scones are a wonderful snack or accompaniment to meals, and so quick to make that everyone should be doing this little bit of home-baking! Store-bought scones or ready-made scone mixture usually contain sugar, non-organic flour (containing harmful levels of pesticide residue), preservatives and often artificial flavourings too. Scones containing these ingredients do more harm than good so for the purpose of avoiding poisons I do recommend making them yourself. So now I will share with you my 'perfect scone' recipe that took me many attempts and adjustments before I was completely happy with it!
The key to great tasting scones is using a good-quality organic flour, or mix of flours as is now my preference after much experimentation with different types. My ultimate favourite for the perfect scone taste is half-and-half fine wholewheat flour and wholemeal spelt flour. Spelt flour, from the ancient grain, has a distinctive characterful ever-so-slightly nutty flavour, but as it's so rich I mix with the softer flavour of wholewheat flour. It is nutritionally superior to standard wheat, and also easier on the digestive system. Many people with gluten sensitivities find spelt treats them ok.
Many people add sugar to their scones but I always make them without as they really don't need sugar! For sweet just spread a little honey or maple syrup on top, and for savoury just butter, nut butter, cheese, or as a side to any cooked meal. You can also crumble stale scones to use in place of breadcrumbs in falafels, burgers, meatballs (veggie or meat), anything like that. So versatile!
Ingredients: (makes 1 dozen)
300g wholemeal spelt flour
300g fine wholewheat flour
2 tsp baking powder
1/2 tsp unrefined salt
175g butter
2 large free-range eggs
Enough milk to form a dough
1 egg yolk to brush on top
Method:
In a large bowl mix together the flours, then stir in the baking powder and salt.
Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Crack the eggs into the bowl, along with a good splash of milk, and start to mix it in using your hand to stir and squeeze the liquid into the dry mixture. Add more milk gradually, mixing thoroughly and then adding a little more as needed, until you have a firm & slightly moist/sticky dough. You can use any kind of milk, including non-dairy, but I like goats milk for my scones.
Get a handful of scone mixture and shape into a round (a little smaller than tennis ball size) and place onto a lightly floured baking tray.
Using a pastry brush coat each scone with egg yolk. This gives a golden finish when baked, and also adds a wonderful smooth texture to the outside of the scone. Pop into a preheated oven at 190 degrees Celsius for 20-25 minutes until golden looking and have a hollow sound when you tap the base.
Allow to cool on a wire rack before slicing in half and treating yourself to a good slab of butter - as of course freshly baked scones call for more than a meager buttering!
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Many thanks.
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All photos in this post are my own original.
