Missey Grace-Super Easy Scones Recipe
Are you looking for a super easy scones recipe?
Look no further, I have just the thing for you right here.
No one has actually counted how many scones we have eaten so far in our lives, but I do know there’s a lot.
Over the years, many recipes have been tried, a few nice ones were included in my collection but we still love the most basic recipe my grandma gave me.
Well, she didn’t just hand it to me.
I got it by making it with her and observed her, took notes, and wrote down how it should feel in between fingers while rubbing fat with flour, see the flour being sieved through a fine-mesh sieve high above the kitchen bench.
So important to know how to apply gentle touch to the dough, and how to whisk the cold cream really fast so it will retain its shiny creamy look, the whole process is a journey full of joy, a lesson of science too.
Now I understand the effect of Zen cooking.
Quite remarkable.
Missey Grace – Super Easy Scones
Here’s the list of ingredients and the steps to make them:
Ingredients:
2 cups self-raising flour, sifted
1 tablespoon caster sugar
Pinch of salt
60g chilled butter cut in small cubes (or plant-based butter-like spread for vegan)
3/4 cup plant-based milk (I use homemade almond milk or soy milk), plus extra to brush
Method:
Preheat oven to 200°C. Line a baking sheet with baking paper. Position the oven rack in the top half of the oven.
On a clean kitchen bench, sift flour from a high position so the air gets into the flour. Lightly stir in sugar and salt, then drop cubes of butter.
Using fingertips, rub the butter into flour mixture until mixture resembles breadcrumbs. DON’T overdo it so the air won’t escape too much from the mixture.
Make a well in the center, then pour milk into well. Using a small butter-knife to stir until a dough forms, it will be quite sticky but don’t worry.
Gently knead till the dough look smooth (but don’t over knead or it will be too tough).
Use your hands to stretch the dough out to about 2cm thick. Use a medium-size round cookie cutter, cut out as many scones as you can, gather end bits and lightly press together to form the last scone (about 12).
Place scones on the prepared baking sheet just touching each other but not too close so the scones have room to grow.
Brush with milk, then bake for 12 minutes or until golden and hollow when tapped. Serve immediately with jam and whipped cream.
Download this recipe here.
Missey Grace – Scones and jam and cream
