OK folks, I know this is a big claim but these are simply the best scones I’ve ever made. They’re from a recipe by Trevennon Dakota in his brilliant The Pocket Baking Book. I love this book. It’s packed with wonderful recipes; classics and contemporary that are lovingly made and photographed by the author himself. He clearly has a passion and talent for baking and I can’t wait to receive my copy of his new book, The Pocket Sourdough Book.
The thing with the scones is not the recipe. That’s pretty basic (although I was dubious at first about the 3 tablespoons of baking powder.) It’s the method of letting them rest both once the dough has been made and after they’ve been shaped and cut. It makes them so light and fluffy, almost ‘cakey’ in their texture yet they remain firm and sturdy enough to take the great piles of jam and cream that really is the true purpose of the scone.
Trevennon has very kindly given me permission to reprint the recipe and method here. I don’t take this lightly because this is his work and the non-traditional method of resting the scones are what make the scones so good so unique to him. All I can say is – go buy the book. You won’t regret it.
- 575g plain flour
- 45g / 3 tablespoons baking powder (ensure it’s from a fresh packet.)
- 80g golden caster sugar (I used regular caster sugar because that’s what I had)
- 150g unsalted butter – cold and cubed
- 80g sultanas (I used a mixed bag of dried fruits)
- 2 medium eggs
- 150ml – 175ml whole milk (I actually used skimmed)
- extra egg for the eggwash
Combine well the flour, sugar and baking powder in a large bowl. Add the butter and rub all the ingredients together with your fingerprints until you have a texture that resembles breadcrumbs. Stir in the sultanas or mixed fruit.
Add the 2 eggs and half the milk and stir with a knife. Continue to add milk until the mixture starts to clump together into a dough, then go in with your hands and bring it all together. You should be able to clean the bowl with the dough and have something that is smooth and not too sticky. (Only use as much milk as you need to bring it together like this.) Wrap in clingfilm and place it in the fridge for 30 mins.
Flour your work surface and pat the dough out to roughly and inch thick. Dip your 6cm cutter (non fluted) in flour and cut out the scones. I managed to get 11 scones out of mine. Place them on a baking sheet and back into the fridge for at least 45 mins (or until you need to use them.)
Preheat the oven to 200C fan.
Brush the top of each scone with a little beaten egg and then bake for 12 – 15 mins until golden on top and beautifully risen. Allow them to cool entirely on a wire rack. Cut in half and slather with jam and THEN cream.
Why not try my left-over scone bread and butter pudding?
Eat and of course, enjoy!