Sunday, 30 April 2017

Organic Scones

Priscilla-Anne's Organic Scones

My mum taught me to make scones at a very young age but in my early 20's I refined my recipe until it's almost fail safe.

Scones are one of life's simple pleasures. They're incredibly easy to make.  The trick is to have a great recipe....then whipping up a batch of scones is like performing a little bit of Sunday afternoon magic! 


2 cups of organic self raising flour
1/2 teaspoon of salt
60g organic butter
1 Tablespoon of organic sugar
1/2 cup organic milk (keep a little extra to glaze)
1 organic egg 
(Plus any organic dates or sultanas, or to make savoury version do not add sugar but add 1/2 cup of grated cheese and a few punches of chives or your favourite herbs).


Heat over to 220C or 425F. 

Sift flour and salt into bowl. Rub in butter until resembles breadcrumbs. Stir in the sugar and milk then gently mix until a very soft dough. 

Turn onto floured surface and knead very gently (at this time gently knead in any fruit or cheese and herbs).

Very gently roll out until approx 1.8cm thick then use a scone cutter to cut out circles approx 5 cm in diameter. 

Place well apart on a baking tray that's been lightly greased with butter (scones with cheese and lots of fruit might stick a little so remove from tray as soon as out of the oven and/or grease with baking oil). Graze with a little bit of milk before putting in the oven.

Cook for about 10-15 minutes. Watch to make sure fruit does not burn.

Remove from oven when golden brown, check that when cut they are cooked through.

Serve warm with butter on savoury scones and jam and cream on sweet plain scones.


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