Saturday, 5 July 2014

Scones from the River Cottage Handbook No. 3

The quest for the perfect scone continues.  This time I am baking scones using the River Cottage Handbook No. 3 - Bread.





Andy says this is his favourite scone recipe, so far.  I am not surprised since the dough is enriched with egg and double cream.  



Of course, I like the addition of pure vanilla extract.  



As you can see, I have a few wonky scones but they are still delicious, especially when eaten warm with a big spoonful of Pam the Jam's strawberry preserves.



Now is the perfect time to make strawberry jam.  You can find Pam's recipe for Strawberry Preserves by CLICKING HERE!  This afternoon I am having a real River Cottage tea...scrummy!

RIVER COTTAGE SCONES
300 grams plain flour
2 teaspoons baking powder
pinch of salt
75 grams butter - room temperature
50 grams caster sugar
1 medium egg
1 teaspoon vanilla extract
120 ml double cream

Heat oven to 200C/400F.   Line baking sheet with baking paper.

Place dry ingredients into a large mixing bowl and stir to combine.  Add the butter and rub into the flour mixture until it looks like fine bread crumbs.

In another bowl or jug, mix together the egg, vanilla, and cream.  Pour the wet ingredients into the dry ingredient bowl and mix to form a soft dough.

Turn the dough out onto a floured work surface and gently knead for about 10 seconds, just to bring everything together.  Pat the dough out to about an inch thickness and cut into 8 scones.

Place scones on baking tray, brush with milk and bake for about 15 minutes. Scones should be golden brown.  Cool slightly before serving. 

4 comments:

  1. What a delightful post! Keep this coming as I have been on the hunt for the perfect scones myself! Thanks for sharing and boy does that jam look amazing! Happy weekend to you! Nicole xo

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  2. Ooh lovely, I confess I was lazy today we had a cream tea, I usually make the scones and have with my homemade strawberry jam, but I was worn out today so pick up some scones in tesco, I had also run out of my jam, but I know one thing which we all agreed on they were not as nice as homemade with homemade jam, x

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  3. That looks delicious. I think it is difficult to make the perfect scones, I tried various recipes of which only a few have survived.

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  4. Your scones and jam look so delicious. I have both those books so will be checking out the recipes. P.S wonky scones are the best!

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