Cook Along with Steph Scones
Updated: Oct 26
Such an amazing start to my Saturday Cook Along with Steph LIVE! when we made these delicious scones together. Thank you so much to everyone who joined in, it was so lovely to be able to continue with our cookery classes and wonderful to be able to welcome so many new Cook with Steph Chefs to our cooking community and to feel connected. Here's the recipe for those of you who would like to make them again. Here's the gallery of some of todays talented chefs and wonderful scones.....see you next week for Easter biscuits xxx
Delicious Scones and DIY butter
Scones makes 6-8
200g self-raising flour
50g cold butter or margarine cut into cubes
50g caster sugar
125ml milk - measured into a jug
1 egg, beaten, to glaze (alternatively use a little milk)
a handful of dried fruit, sultanas, raisins, cranberries blueberries (but only if you have them in the cupboard)
extra flour for dusting
double cream poured into a jam jar about half full (only buy 150ml if you can get it and this is an optional extra)
Look in the cupboard for that left over jam to have with your scones for tea
Before you start have everything weighed out and ready
Preheat the oven to Gas 7, 220°C, fan 200°C .
Equipment - mixing bowl, a sieve, table knife, the milk measured into a jug, pastry brush, baking tray dusted with flour, scone cutter (if you don't have one you can cut them into triangles). Jam jar if you are making the butter.
Sieve the self-raising flour into a large bowl.
Cut the butter into cubes with a table knife and add to the flour, then rub in with your fingers until the mixture, looks like fine breadcrumbs then stir in the caster sugar.
Gradually add the milk stirring with a knife until the dough comes together.
Sprinkle some flour onto the work surface and tip the dough out. Flour your hands, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 21/2 cm thick.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Press into the dough, then repeat until you have 6-8 scones. If you don't have a cutter cut the round into 8 triangles like you would pizza.
Brush the tops with a beaten egg or milk, then carefully place onto the floured baking tray.
Bake for 10-15 mins until risen and golden on the top. Eat warm with jam and cream.
To make the butter: Pour enough double cream to half fill a jam jar, give it a good shake this will take a bit of time. First it will look like whipped cream which you can also serve with your scones, if you push the cream down into the jar and continue shaking it will turn into butter. Pour away the liquid, squeeze the butter and pat dry with kitchen paper and serve, add a little salt if you like.
Cook with Steph Top Tips
Preheat you oven before you start.
Have everything weighed out before you start.
Sieve the flour to add air to it.
Make sure the butter and milk are cold.
Rub in with your finger tips.
Only glaze the top of the scones.
You can make these into savoury cheese scones, replace the sugar with equal quantities of your favourite cheese, grated or crumbled and sprinkle a little on the top.
Other flavourings you can add are chopped sun-dried tomatoes and basil; sea salt, rosemary and garlic; cheese and onion; feta and black olives; curry powder and coriander; or have a go at creating your own flavour!!
STAR BAKERS AND BAKES