A very tasty, tried and tested recipe from home baker and Aga range cooker owner @stevecooksmakesbakes. Steve cooks in a 4 oven Aga range cooker, but this scone recipe is fine for a 2 oven Aga range cooker, or conventional oven too. Just make sure that you have a brew ready for when you take them out, because you are 'gonna want to devour one, or two, or....
This recipe is the perfect fit for our Heavy duty baking tray for use with Aga range cooker (full oven size). Our heirloom cast iron bakeware is made in the UK, is strong, hard working & excellent at retaining heat for even baking and good colour on your 'bottoms'!
You may need...
250g Self-raising flour
1 Rounded tsp baking powder (I don’t like using bicarb, Steve thinks that it tastes soapy)
40g Softened butter
25g Caster sugar (for sweet scones, a good pinch of salt and pepper for savoury)
1 Large free-range egg
About 100ml milk (traditionally scones were made with older milk, so this is good for using up the dregs in the bottle)
2tsp natural yoghurt (optional)
Right, lets get cooking!
250g self-raising flour
1 rounded tsp baking powder (I don’t like using bicarb, I think it tastes soapy)
40g softened butter
25g caster sugar
1 large free-range egg
about 100ml milk
2tsp natural yoghurt (optional)
1. Very lightly grease the baking tray – have it ready near you. If you are using our cast iron tray then it is naturally non-stick, you can always use a liner too! Save on any washing up.
2. Break the egg into a measuring jug and top up to 150ml mark with the milk. If you have any natural yogurt to hand, whisk in 2tsp. The acid from the yogurt will give a good reaction to the baking powder and make very light scones. If you don’t have any yogurt, either ignore or whisk in 1/2tsp of lemon juice or white wine vinegar
3. Put the flour and baking powder into a bowl and rub in the butter but don’t grind it down – a few lumps of butter actually make for lighter scones!
4. Stir the sugar through the dry mix evenly and make a well in the centre
5. Add about ¾ of the liquid and bring the dough together. DO NOT KNEAD OR OVER HANDLE THE MIXTURE. Use a knife to start with then go in with your hand in an open claw using the least amount of work to pull together a fairly soft dough – add more teaspoons of liquid as you need, you’ll usually not use all of it (different flours and even the weather can dictate take-up of liquid). The magic tip is not to overwork the dough – treat it as though it’s red hot and you can barely handle it
6. Gently flatten out the dough on a floured surface until its about 2-3 cm thick. No need to roll out
7. Cut out using a floured 4cm cutter. Do not twist the cutter (twisting the dough shapes stop it rising or make the scones lean as they bake) and flour it each time. Drop the scones onto the baking tray.
8. If you have any liquid left, brush the tops of the scones (or just use a dab more milk) – try not to let it drip down the sides as this will ‘seize’ the dough when it’s trying to rise in the oven.
TOP TIP – NOW WAIT 5 MINS – let the raising agent start to work a bit before you bake
9. Into the roasting oven, lowest set of runners, bake for 8-10 mins until golden then remove and put onto a wire rack to cool, although best eaten slightly warm!
More to come - adaptations, variations, and toppings!
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