It’s International Scone Week, folks!
Never heard of it before? Well, that’s because we made it up! In August 2010, there was a flurry of serendipitous scone baking in the blogosphere, and Heidi, Joanna and I decided that it would be a great thing to do annually. The first International Scone Week was held in 2011, and we’ve been happily baking scones in the second week of August ever since.
Do you feel like baking any scones this week? If so, and you’d like to play along with us, please join in.
My first batch this year are these yoghurt scones, which came about because I didn’t have any buttermilk in the fridge. They’re a simple reworking of Small Man’s favourite recipe…
- 300g (2 cups) plain (AP) flour
- 8g (2 generous teaspoons) baking powder
- pinch of fine sea salt
- 75g (5 US tablespoons) unsalted butter
- 50g (¼ cup) caster (superfine) sugar
- 100ml milk
- 25g Greek yoghurt (I used homemade)
- 1 large free range egg
1. Preheat the oven to 190C (375F) with fan. Line a baking tray with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
3. In a small jug or large cup, beat the milk, yoghurt and egg together with a fork until well combined. Pour off a little (a tablespoon or so) into a small bowl and reserve for later. Make a well in the flour mixture and pour in the liquid ingredients.
4. Using a butter knife, mix the wet and dry ingredients ingredients. Be careful not to overwork the mixture. Scrape the dough onto a well floured surface, sprinkle a little flour on top, and gently pat it out to a thickness of approximately 2½cm (1″).
5. Using a floured cutter, cut out as many scones as you can and lay them side by side on the baking tray (I managed to get seven in total). Be careful not to twist as you cut, or the scones won’t rise well. Gently gather the remaining dough together and repeat.
6. Brush the tops of the scones with the reserved egg/buttermilk, and bake for about 20 minutes until golden.
Small Man, who is a scone fanatic, ate four of these when he came home, and Pete ate the other three. Our son enjoys his plain, but Pete had homemade mulberry jam and Greek yoghurt on his.
If you’d like to bake and blog about scones this week, please let me know. You can leave a comment below or send me photos via Twitter. On Sunday I’ll do a round-up post of everyone’s scones. Happy baking folks!
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2014 International Scone Week posts: