It’s International Scone Week!
I was keen to participate in Tandy’s round up, but with the imminent arrival of family, I wasn’t sure if I’d have time. Then it occurred to me that if I could make pastry in a food processor, maybe scones might work as well.
I was very chuffed with how these turned out – they didn’t rise as well as gently handled dough, but they were tender and delicious nonetheless. Here’s how I reworked our old 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
- 125ml (½ cup) milk*
- 1 teaspoon lemon juice*
- 1 large free range egg
- 1 egg extra, for glazing
*The original recipe uses buttermilk but I didn’t have any, so I substituted milk and lemon juice. Stir the juice into the milk and let it stand for a couple of minutes before using.
1. Preheat the oven to 190C or 175C with fan. In the large bowl of a food processor, pour in the flour, baking powder, salt and sugar. Pulse to combine. There’s no need to sift anything. Add the cold butter, cut into small pieces, and pulse again until combined. The texture should be similar to fine bread crumbs.
2. Stir together the milk and juice, then whisk in the egg. Add the liquid into the food processor bowl and pulse very briefly until everything just comes together.
3. Turn the dough onto a lightly floured bench and very gently shape into a thick rectangle. Cut into six scones and lay them in a parchment lined tin.
4. Brush the tops with beaten egg yolk and bake for 20 – 25 minutes until risen and golden. If possible, eat while hot, smothered with butter and berry jam…
These were so quick and easy that I’ll probably make them this way from now on. I didn’t have to sift flour, or rub in butter, or dust a cutter, or clean up a huge mess at the end. So…are you baking scones this week too?
YUM. !!!!
I’m going to give this one a Go …
Thanks
Genius! I have to give this a go. Thank you!
Another winner Celia, they look delightful.
I like how you substituted the Buttermilk. I’m going to give that a try next time a recipe calls for it. Usually I use yoghurt instead. Thanks for letting me take this over and for taking part 💕 love Tandy ❣️
Looks so easy in the processor
Using the food processor would be so much easier than the normal method, Celia. Thanks for the tip. I rarely make scones but perhaps this would be worth the effort.
Have been craving scones but my cooker was playing up. Big Man fixed it the other day (hurrah!) so back to baking 😀
I will always think of you when I bake scones – my favourite still is your sprite and cream version.
:-) Mandy xo
Definitely going to try this recipe!
Looks delicious, and quick and easy as well. I have pinned it for next week when I have houseguests. They will be delicious with my newest batch of strawberry jam. Thanks Celia.
Being Lazy, I have always made scones this way………and I like them too!!
Glad you put this out there!
Good thinking 99. I imagine that method would work with most scone recipes wouldn’t it.
Omg! These look too good!! So simple as well :) Definitely going to give them a go
xx
https://colourpotblog.wordpress.com/
Do you have to use a food processor?
You can make them by hand…just click on the original recipe link in the post.
these look fabulous celia. i would never have thought of mixing them in a processor but great that it worked out. i am in the midst of doing a scone recipe for Tandy’s blog too. I also have mentioned making DIY buttermilk- must be something in the air.:) cheers sherry
Funny you say that making these in the mixer is easy as my mum makes scones often because they are so easy but I love rubbing butter into flour in the mixer for pastry. I am hoping to get to scones tomorrow if I have time for ISW