Scooooooooooones...

[mathsnerd]

Soooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).

Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder

Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.

Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).

Guten Appetit!

ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.

Comments

[tiamatschild]

Oh, this looks marvellous! I may have to add it to my Cupboard Cabbage Rolls for tonight. Thanks so much for sharing!

[mathsnerd]

You're welcome! Do let me know if they turned out for you. :)

(Is the recipe for Cupboard Cabbage Rolls up? They sound delish.)

[tiamatschild]

It isn't yet - I'm improvising it now. If it turns out well, I'll post a write up. :D

[acelightning]

Since you're still using a soured milk product (yogurt), you could add 1/2 teaspoon baking soda, and reduce the baking powder to 3 teaspoons. This will make fluffier scones.

And to further simplify the shaping, just pat the dough out into a circle, then cut the circle into sixths, and place them slightly apart on the baking sheet. If you want to make them fancier, brush the top of the circle with a little milk or heavy cream, then sprinkle it heavily with sugar, before cutting it into wedges.

Last but not least... you can pat the dough out into a circle, then wrap it airtight in plastic wrap and freeze it. When you want to eat them, decorate the top if you wish, then cut it into wedges, still frozen. Bake the scones a few minutes longer to compensate for them being frozen. (Make the dough when you have some free time - make several batches, even - and freeze the circles. Then you can just haul them out of the freezer, decorate them, and bake them, whenever you feel like having scones.)

[mathsnerd]

I'll try the baking soda/reduced baking powder next time. Thanks!

I prefer the individual rounds to wedges, which is why I cut them out the way I do. It's a different style to serve them wedged, which I am familiar with, but don't do unless I need to save spoons. Good general tip, though.

Sadly, my freezer compartment is tiny, and does not allow for pre-freezing of food items. Good tip, though, thanks!

[acelightning]

You can also mix all the dry ingredients together and seal them in a zip-lock bag until you want to make scones. Then just mix in the yogurt and butter, shape them and bake them.

You can brush the tops of cut-out rounds with milk and sprinkle them with sugar if you like the sparkly effect and the touch of extra sweetness. And many scone recipes call for raisins or other dried fruits, cut up if necessary. Personally, I prefer them plain myself.

[zing_och]

I didn't even know what scones actually are, but I just made them, and they're delicious!

Danke!

[mathsnerd]

Bitteschön, aber gerne. :) Always happy to introduce someone to something new.

[mathsnerd]

If you can't eat them all at once, they reheat easily at 100°C in the oven for ten minutes one or two at a time for breakfast or a snack. :)

[zing_och]

Cool! I'll try that next time. I just ate the leftovers cold, which was tasty, too.