Now these are trulky kick ass scones! We have a SLIGHT vanilla fetish in this house and seeing as we had purchsed some vanilla sugar we felt the need to use it in something. So, after deciding to kick off our sunday with some scones, jam and cream, I researched some scone recipes and decided to adapt a James Martin scone recipe from a Saturday Kitchen show we’d seen. These a proper Yorkshire scones….we enjoyed them with some whipped double cream and some rhubarb and ginger jam….the ginger and the vanilla truly went together well. Very civilised morning before heading out to see Steel Panther at the Apollo in Manchester!
Great gig! The Apollo is a great venue, good acoustics and ambiance. The opening act left something to be desired but after seeing Steel Panther open for Motley Crue and Def Leppard they didn’t disappoint! They are a really tight group of musicians and you can see the lead singer has a real Dave Lee Roth influence! Very entertaining and not for the politically correct crowd as they are pretty rude but they have a good time and it shows!
Now back to scone making.
460 g Strong white flour
5 tsp baking powder
pinch of salt
75 g butter
75 g vanilla sugar…we purchased ours from Vanilla Mart online
2 eggs slightly beaten and 1 egg yolk to use as a wash
125 ml whole milk…give or take…you’ll see what I mean
Preheat oven to 220c and line a baking sheet with parchment.Put the flour, baking powder and salt into a bowl and whisk it to make sure all the dry ingredients are miked well. Cut the butter into cubes and rub it into the dry ingredients until it looks like breadcrumbs. This is something you need to do by hand and takes some time but the right texture makes it worth it! Add the sugar and then the 2 beaten eggs and mix with a spoon. Slowly add the milk a little at a time until the dough is fully formed, you might not need it all…you might need a wee bit more. Don’t make the dough too wet or you’ll have chewy scones, don’t make it too dry or you’ll have crumbly scones. Sprinkle your counter with flour and pop the dough on the counter and roll it til its about 2 cm thick. Cut out circles and re roll the dough until it’s all used up. Tip here I learnt from James is don’t twist the cutter or the dough won’t rise evenly as it bakes and you’ll get lopsided scones! And as I had to twist a couple of them it showed that he was right. Pop them onto the baking tray and then beat up the egg yolk and brush the tops to give them a lovely golden colour when they are done. Bang them in the oven for 10-12 minutes…mine took more on the 12 minute side as they were quite big! We enjoyed ours with a big dollop of cream and jam with an Americano…bliss for a sunday morning!