I love a cheeky Friday off. I still work for sure, but not feeling obligated to live in the library between lectures feels amazing, so much more freedom. And hence, I thought it was high time to regain the balance between the two topics in the title of this little blog and actually do some baking; something simple and delicious where I could really concentrate on the skills to get the best outcome, rather than experimenting (and getting it wrong!). As an teen I worked in a small restaurant in the seaside town of Rye, East Sussex. Cream tea with scones were very popular, the quintessential teatime treat so I had quite a bit of practice! Here’s the old recipe with a twist of mixed summer berries.
300g self-raising flour
100g granulated sugar
pinch salt (optional)
120g unsalted butter, cold
1 large egg
100g or 1/2 cup Greek yoghurt
1 teaspoon vanilla extract
About 100-150g mixed berries (definitely recommend using frozen, keep frozen so berries bleed/run less)
coarse brown sugar for sprinkling before baking
- First, preheat the oven to about 190C, it’s hot but these hardy scones will be thick and fluffy.
- In a large bowl, add the flour, and salt. Combine the dry then add the butter. Pre-cutting into cubes makes this step easier but I really recommend using your hands. Crumbling the butter in with warm hands leads to an even breadcrumb consistency….and the best bakers get a little dirty!
- In a second bowl, use a whisk to combine the egg, greek yoghurt and vanilla until smooth, then pour wet mixture over dry. Fold gently until just combined to form a wet dough (a splash of milk may be needed depending on your yoghurt).
- Fold in the berries. Being frozen, they should hold their colour and keep the dough colder, making it easier to handle and aids a higher rise when in the hot oven.
- Transfer the dough onto a floured surface and form a 20cm round. Add more flour if the dough is too tacky to manipulate. Now cut the round into 8 equal triangles, ready for the oven!
- Thoroughly grease a flat baking sheet and transfer the wedges using a spatula or fish-slice at least 2-inches apart then sprinkle each wedge with a generous pinch of granulated brown demerara sugar.
- Bake for about 20 minutes, or until scones are very lightly golden and cooked through (testing using a small sharp knife which should come out clean) Due to the hot oven, I watched mine like a hawk after about 15 minutes to prevent over-baking.
- Once baked, leave for 5 minutes, transfer to a cooling rack, sprinkle with icing sugar and enjoy!