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Friday, 28 August 2015

Baking scones in a jiffy

Who does not love a freshly baked scone? Today I will show you how to bake some of the best scones I have ever tasted. This is a firm favorite and they can be whipped up in minutes, making them ideal to prepare for unexpected guests.

I should first point out that this is not my own recipe, but comes from a very old recipe book that has been reprinted countless times, the Kook en Geniet.

The recipe I'm making from this book is the scones that is made with oil. These are not as dry as some recipes sometimes turn out to be and it also does not have the annoying bicarbonate of soda taste that is so prevalent in some recipes.

Scones are baked at a very high temperature and the oven will take time to pre-heat. Set yout oven to 250 degrees Celsius.

I doubled the original recipe and will stick to the doubles measurements for the sake of the photos. You don't want to read 1 cup, only to see me using two! Measure 4 cups of flour (4 x 250 ml) and sieve.

Add 8 teaspoons of baking soda (8 x 5 ml).

Add a teaspoonful of salt (5 ml).

Add 4 dessertspoons of sugar (4 x 15 ml).

Pour 200 ml cooking oil into a jug.

Break two eggs into the oil.

Fill the jug to the 2 cup (500 ml) measurement with milk.

Do NOT mix the wet ingredients but simply pour it into the dry ingredients.

Do NOT use an electric mixer to mix the scones. They will turn out heavy and solid. Simply use a knife to misx everything together. Guard against over mixing. You can much rather under mix. (If you suffer from OCD ask someone else to mix the dough ;-)).

Can you see how lightly I have mixed the dough?

Press the dough into muffin pans. (You should get between 18-24 muffins from this doubled up mix).

Bake for about 10-12 minutes. Turn out on a wire rack and allow to cool only slightly. There is nothing as great as warm scones from the oven. Gather your guests to the kitchen and let them dig in as soon as the scones come out.

There are so many ways to eat scones and the recipe can accommodate sweet as well as savory.

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