Always Scones

Scones, a newly discovered pleasure! I ate some when I went to Oxford Summer School in 2006. It was in a small shop, near College, where I discovered these beauties.

Some context, I was staying with a family and, well, they didn’t feed us the best food in the world. And one day, starving, I passed this bakery and it just smelled amazing! Going in, I bought my first cheese scone. OMG, it was delicious! Crispy on the outside, soft and cheesy on the inside. Let’s just say that the money I brought with me to shop, didn’t serve it’s purpose. Scones E V E R Y day!

Getting back home, I just didn’t look for scones, telling myself that it will be something like a Vegas story. But coming across a recipe by Jemma Cupcakes, I just had to try and make them! Of course, I tweeked it, but feel free to follow Jemma’s recipe. I tried it too and it never fails.

Your Turn; The recipe


  • 500 grams of plain flour
  • 25 grams of baking powder
  • 30 grams of caster sugar
  • 1 tsp of salt
  • 110 grams of cold butter
  • 300 ml milk
  • 1 egg
  • 1 egg yolk
  • 1 tsp of brown sugar


Line a baking tray with baking paper and pre-heat your oven at 190°C.

Sift all your dry ingredients into a large bowl. If you want to use the food processor to combine it with the butter but I really like to do this with my hands. I rub my fingers together until I have no more big clusters of butter. It looks like fine breadcrumbs when you’re done ***(look at the end of the recipe for variations). Mix your milk and one whole egg together in a bowl and add to your mixture. With your hands or a spoon, combine until your dough has taken in all the dry bits.

Flour a surface and tip your dough onto it. With your hands, lightly push it into a ball and powder the top with flour. Roll it out until you have a 3cm thickness. To cut scones out, I like to use a normal 5cm round cutter, flour it and start cutting out lovely pieces of dough. Place them one the prepared baking tray, you don’t need to leave a lot of space between them, I use my finger as a guide.

To make them glossy, take a bowl and mix (NOT with a mixer, just with a fork) an egg yolk with the brown sugar until the sugar has almost completely dissolved. Then with a brush, or two fingers, spread a light coating on top of your scones.

Put them in your pre-heated oven for about 18 minutes. If they stick together at the end of your bake, just pull them apart and bake for another 2 minutes at 180°C.

At the end you should have golden brown scones that smell incredible.

*** Variation

L1030206The ones I baked for this photoshoot have little extras, yes, plural :p

I mixed in a preparation I pre-made with walnuts, bacon, balsamico vinegar and brown sugar. I keep this in my freezer to add in vinaigrettes, salads, stuffing or in this case, scones.

To make it even more interesting I added red fruits. I prefer to use frozen fruit so they don’t free their juices to early.

It’s important to add anything you want to flavor your scones at the stage marked with ***. Because this dough should not be worked to much. And by coating your wetter ingredients with the dry mixture, prevents the release of too much juice.

If you do add wet ingredients, you should also retract some milk. I go with my gut and pour in until it becomes like the normal dough.

So my advice; first try to make regular scones and then, go crazy!


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