Prizewinning Scones

The requirements for Honley Show which was held this year on 11th June 2011 was

  6 Plain Scones


I have loved to bake scones over the years, for my family and friends, to sell on charity cake stalls, for bowling club food stalls,  for cricket teas and  just for me! These have always been  fruit scones, mainly sultana scones but if when baking I found I had run out of sultanas, occasionally raisin scones or currant scones!

I wasn’t sure when I had seen the brief for the show, whether ‘plain scones’ were actually plain or whether I should add sugar. After looking up various recipes, I decided they were with sugar.  And so I set about baking

My regular recipe for scones is 

1lb Self Raising Flour

1 level teaspoon baking powder

pinch of salt

3 oz sugar

3 oz butter or vegetable spead

1 egg

milk

3 oz sultanas (optional)

Method

Sieve the Flour, baking powder and salt into a bowl and add the sugar.

Rub in the butter with the finger tips, lifting each handful of mixture to the top of the bowl and allow to drop back in so as much air as possible is incorporated. Add the dried fruit of choice now.

Beat up the egg in a mug and add milk up to half an inch from the top of the mug. Beat the egg and milk mixture together.

While stirring the dry ingredients in the baking bowl, add the egg and milk mixture. Stir firmly until as much of the mixture as possible is sticking together.

Now this is the secret of light scones:  Handle as little as possible.  Unlike when making bread, when you need to stretch the gluten, scones are best if at this stage, less is best, put your hand in the bowl and squeeze on as much of any dry flour mixture to the ball of scones.

Turn out onto a floured surface and roll to an inch thick.  Cut out in whatever shape is  required, round, square or even leave as a whole and mark out sections with a knife.

Put on a baking tray, leaving room for the scones to rise in all directions. Brush with egg or milk or a mixture of the two or not at all if you want a floury top to your scone!

Bake in a hot oven. 200C or 180/190 Fan oven. Not sure about Gas (is that perhaps 7)  for 15 to 2o minutes.

When they are golden brown, check that they are brown underneath. If they are pale on the underside, return to oven and lower the temperature for a further few minutes.

When cool, split and for the fruit variety serve buttered or for the plain variety serve either buttered or with jam and cream.

When making the scones to exhibit, I had all the ingredients weighed and ready.

The scones were made and just in the oven when as I tidied up I found the sugar still in the weighing scales……Oh dear! 

These actually were still very good, and will freeze and be eaten at a later date with stew, soup, curry or perhaps cut in two and cheese added to each half and grilled.

On another occasion, I will make the sugarless variety with herbs, cheese or spices.

Because the brief for the Honley show required the scones to have sugar, I had to have a second attempt to bake some correctly.

My efforts were all worth while and I was glowing with pride at my achievement beating 9 other bakers to achieve my first prize!!

2 Responses to “Prizewinning Scones”

  1. Emma Wadsworth June 3, 2014 at 9:28 pm #

    I will definitely give these a try, thanks for the tips 🙂

    • eviesgran June 4, 2014 at 6:35 am #

      Thanks Emma. I hope they turn out well for you. (My maternal Grandmother was a Wadsworth before marrying my Grandad by they way)

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