I like it simple. I go for the basics. Unless we’re talking about cable subscription.
But with food recipes, even though I enjoy experimenting with crazy blends (consequently, making more mess than I like to admit and frequently coming up with unearthly, at times edible food), I try to keep things stress-free in the kitchen. When I’m done having a crack at the kiwi coulis-topped mandarin meringue and whatnot, I’m all about regrouping, and revisiting no-nonsense recipes I can always count on.
Like this scone recipe, for example. A quick and easy recipe you can whip up in under 30 minutes. Scones are surprisingly very straightforward and simple to make. Want to try your hand at scones? Play around with this basic recipe! I used raisins for extra flavor and color, but you can always substitute them with blueberries, strawberries, cranberries, and of course, chocolate chips (my first choice, except I could only find raisins in my pantry – but they turned out wonderful!).
Scones can be the perfect treat for this holiday, especially that Christmas morning. Without further ado, let’s begin!
First, preheat your oven to 400F or 200C.
Start with all the dry ingredients: all-purpose flour, sugar, baking powder, and salt. You may want to sift these ingredients first, but why would you when you can just use a whisk and mix them altogether? Same difference.
Next, add in your ice-cold butter. We really mean ice cold. Pre-cool your butter in the freezer for about 10 minutes before using. Cut them into little chunks and start smashing and blending into the flour mixture to create a dry, rough consistency.
Next, the wet ingredients: milk, sour cream or plain yogurt (either one works), and raisins. And that’s it for the ingredients!
The only way to mess up this recipe is to overmix, which is why I added the raisins together with the wet ingredients to prevent just that. Mix just until everything comes together. And STOP!
Flour your working surface with some flour and start working the dough. And by “working” all I mean is tri-folding it once from one end to the other horizontally, and repeating the fold from the other end vertically (like making croissants or cronuts). That’s it!
Cut your dough into fairly equal pieces of 6 – 8. You may be tempted to perfect their shapes, but refrain yourself. It’s no big deal.
Line a baking sheet with parchment paper or a silicon baking mat and brush some egg wash (1 whole egg and a splash of milk) onto your dough balls (or squares, or whatever odd shapes you’ve created).
And the very last touch: a sprinkle of granulated sugar just right on top! By now, your oven should be hot. Place your work of art into the oven for 15 minutes. And at the end of 15 minutes, as always, use a toothpick to test if your scone is done. If the toothpick comes out clean, you are good to go!
Most of you would probably like to pair your scone with tea (the way the Queen does), but I felt like having some cold milk, so I did.
Scones may seem intimidating if you haven’t given them a shot, but they are actually unbelievably easy to make – absolutely foolproof! Need I tell you that these came out beautifully? I think I do. The extra little sprinkling of sugar on top went a long way. The bonus? My entire home smelled like a bakery. And that is never a bad thing.
ALL-DAY BREAKFAST SCONE
1 3/4 cups all-purpose flour (about 8 ounces)
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/3 cup (and a little more) dried raisins (substitute: blueberries, strawberries, cranberries, chocolate chips)
1/2 cup milk
1/4 cup plain yogurt (substitute: sour cream)
Egg wash: 1 egg + 1 tablespoon milk