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This is the second instalment in our cheat’s guide to good baking. Scones are a real gift for non-bakers as they are incredibly easy to make, and the recipe is often something that is passed down rather than looked up. A family heirloom if you will. We have been lucky to get ours from Hazel, Sarit’s mum. Hazel’s scones have been the heart and soul of every family gathering for as long as anyone can remember. They are the taste of her kindness and her devotion to all of us in her family and at her table. In the spirit of Hazel’s generosity, consider this recipe passed down to you, with the hope that for many generations to come you — a non-baker — will be famous for your scones.
Honey & Co’s base scone recipe
To make six large or 12 small scones
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Place all the dough ingredients apart from the buttermilk in a bowl and rub to form a breadcrumb consistency.
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Add 100g of the buttermilk and bring the mixture to a dough (add the remaining 20g of buttermilk if needed). Turn out on to a floured surface. Do not overmix! Scones don’t love too much kneading.
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For plain scones to serve with jam and cream, flatten the dough to about 5cm thickness and use a cutter to make your scones (see note on sizing). You will need to reform the trimmings to get the full number of scones.
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Brush the top with egg wash. You should do this for all the variations shown, and then, if topping with anything, sprinkle it on to the wash before baking so it sticks.
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Bake in a hot oven at 200C with fan for 15 minutes. Reduce the heat to 180C and bake for a further 5-6 minutes until dark golden and lovely.
Variations
Orange, currants and oats
Add to the base dough:
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These are great as a snack or to serve with sharp cheese and chutney. After shaping, but before baking, sprinkle over a tablespoon of demerara sugar and some oats.
Goat’s cheese and pepper
Add to the base dough:
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These are perfect with butter and preserves, such as membrillo or marmalade, no cream needed. After shaping, but before baking, sprinkle some crunchy sea salt and 20g of pumpkin seeds on top.
Herby and spicy
Add to the base dough:
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These need no accompaniment. They’re perfect for a picnic or a lunchbox, or cut into smaller pieces and baked fresh for cocktail hour. After shaping but before baking, sprinkle 10g of pumpkin seeds and some chilli flakes on top.
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