Homemade Delicious Tea Time Scones
This is the first time I made these Homemade Delicious Tea Time Scones and they tasted perfect. Not to bad looking either. Love the icing sugar idea.
Sift the flour, icing sugar and baking powder together.
Grate in the butter and rub to form breadcrumbs.
Beat the egg with the maas mixture and vanilla.
Mix the egg and flour mixture together to form a soft dough, add more maas if needed.
The dough must be soft and slightly sticky.
Roll out 3 cm thick and cut, brush the tops with beaten egg or sprinkle with flour.
Preheat oven to 200C, lower setting to 190C when you put the tray in and bake for 12-15 minutes until golden.
*Tips for scones: Source unknown
*butter must be cold, when you rub it into dry ingredients, use fingertips so it doesn’t melt.
*never knead scone dough. don’t handle the dough too much.
*When cutting, press the cutter straight in and out, don’t shake it to loosen.
*place scones a bit close together but not touching on the tray.
*leave for 10-15mins before baking.
*When brushing with egg, don’t let the egg drip down the sides or they won’t rise nicely and evenly.
Questions & Answers
WHY DO SCONES TURN OUT FLAT & HEAVY?
The more you handle the dough, the tougher they will be. Work quickly to just bring the dough together.
WHY DOES THE BOTTOM OF SCONES BURN?
Brush off any excess flour after cutting out scones. Residual flour is inclined to burn.
HOW TO GET RID OF THAT BAKING POWDER TASTE IN SCONES?
Buttermilk helps neutralize that ‘tart’ taste & gives scones a lighter texture.
WHICH SHELF IN THE OVEN SHOULD I USE?
Bake scones one shelf above the middle in a hot oven 220C.
Golden Rule: Cold in the making & hot in the baking.
CAN SCONES BE FROZEN?
Yes, to be defrosted when needed, but freshly baked is best.
Raw scones must be well covered & frozen, to be baked when required.
WHY ARE SCONES DRY & THE CRUST SO DARK?
They have been overbaked, should not be baked for more than 15 minutes.
If your oven overheats, lower by 10 degrees.
WHY DO SCONES NOT RISE AS EXPECTED?
When brushing beaten egg on raw scones, take great care to brush tops only & NOT allow any egg to drip on sides, this inhibits rising.
SECRET TO WELL RISEN SCONES.
Pat or lightly roll dough to 3cm thickness, not any thinner.
This is the secret of well-risen scones.
Prepared, tried, and tested Melanie Kramar this Homemade Delicious Tea Time Scones
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