Scones! This beloved classic bread is what most people learn to bake as their very first bread. I remember that we had an A4-shaped, thin cookbook at home in the kitchen drawer where I grew up, the book was made for children, cartoon and with a ring binder. We bake and cook it was called. After a quick search online, I see that it is still for sale! Maybe there are more of you who remember it? My sister and I learned to bake scones thanks to that book and did so every year on Mother’s Day. The recipe guarantees success every time, whether you are eight or forty.
Just like the recipe, the picture is old, but not as old! When I started the blog in 2019, it was super fun with the whole Shabby Chick era, and floral textiles from Green Gates appeared on every other food picture. I still have mine, because they make me happy. And so does the picture, and the recipe for scones for that matter. And everything like “spark joy” should be saved according to the cleaning expert Marie Kondo, right?
Even though we often make night-fermented bread on the weekends or treat ourselves to rolls from the bakery down in the harbour from time to time, freshly baked scones are incredibly hard to beat. And our picky kids love it!
INGREDIENTS:
800 grams wheat flour
1 teaspoon salt
4 teaspoons baking powder
100 g cold butter
300 ml milk
20 grams of chocolate drops #Hershel’s
INSTRUCTIONS
- Set the oven to 250C and line a plate with parchment paper.
- Measure out the flour, salt and baking powder in a bowl, and then add the butter cut into smaller pieces and the milk.
- Mix with your hands until you get a dough that holds together with the choclate chocolate drops. Divide it into two equal parts and slap the parts out on the plate. Do not depress if the dough is sticky, because it does not matter, it will be delicious anyway.
- Flatten the two scones a bit with your hands and carve a couple of incisions across each scone where you will then want to break them into four parts. Chop a little with a fork. Bake in the middle of the oven until the scones have a nice color, about 13 minutes.