Is there anything better than Classic Scones, warm out of the oven and topped with your favourite Jam and some fresh whipped cream?
I used to love Sundays, I mean I still do but for very different reasons these days. In my previous life, one of the restaurants I worked in did a Sunday Brunch every week. I was lucky enough to make batches and batches of Scones for our Sunday Brunch crowd. Yes, I said and meant “lucky enough”, you see – I HAD to test them to, you know, make sure they were good. I got to get my hands on these bad boys as soon as they came out of the oven and they were HOT… I would crack one open down the middle, spread on some butter and jam and have at it. Probably one of the best breakfast’s I’d had all week.
These are easy to make and the little effort you put in will pay off with the reward of eating them. You can top them with the traditional whipped cream and Jam combination, or if you are like me – try it with one of my Fruit Butters. And don’t forget to “test one” as soon as they come out of that oven… you know, to make sure they’re good!
- 6 1/4 cups all-purpose flour plus more for rolling
- 1/8 teaspoon salt
- 1/4 cup sugar
- 1 1/2 Tablespoons baking powder
- 1/8 teaspoon baking soda
- 170 grams unsalted butter chilled, cut into small pieces
- 4 large eggs at room temperature
- 1 3/4 cups milk plus 3 Tablespoons
- sugar for sprinkling on tops before baking
- Preheat over to 400°F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, sift flour, salt, sugar, baking powder, and baking soda.
- Add cubed butter and using your hands, (or pastry cutter) work the butter into the mixture until you reach an even crumble consistency.
- In a second medium bowl, crack 3 eggs and 1 3/4 cups of milk. Whisk with a fork until combined.
- Make a well in the dry ingredients bowl and add the liquid egg/milk mixture.
- Mix the dry and wet ingredients to combine (using your hands here is helpful).
- Lightly dust a work surface with flour and turn the mixture out onto it.
- Kneed very lightly and shape to a round.
- Gently roll out until it is 1.5-inches thick.
- Using a 3-inch cutter (and cutting as close as you can to each other) cut circles out and place onto the prepared baking sheets.
- Combine the left over scraps, gently kneed and roll out again then repeat the cutting circles process until you have no dough left.
- In a small bow, crack remaining egg and add 2 Tablespoons of milk. Whisk with a fork until combined to create the egg wash mixture.
- Brush this lightly over each of the scones and sprinkle with some sugar.
- Bake for 10 – 15 minutes or until golden brown. Start checking at the 10 minute mark then each minute after.
- Once cooked, transfer to a wire rack.
- Once ready to eat, slice the scone in half, add your favourite jam and some whipped cream. Can be eaten as a sandwich or open faced.
- Store uneaten cooled Scones in an airtight container at room temperate for 3 days. I like to toast mine slightly if not consuming the day they are baked.