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These are easy and good to make in a machine which will keep it lighter than when kneaded by hand.
100g of the white flour can be replaced by 100g of coarse brown flour to a nutty, brown, version. I find that more brown flour results in a heavy scone.
500g plain white flour
3 teasp baking powder
Half teasp salt or 1 teasp sugar (for sweet version)
Preheat oven to 230c, 450f, gas 8.
Line a baking tray with parchment or a silicone sheet.
Cut the butter into 2cm pieces. Place all the ingredients in a blender and pulse until they all come together in a ball. This is the time to add fruit if you fancy it, pulsing just once or twice so the fruit doesn’t get broken up. Dried cranberries make an interesting change and I often add seeds and nuts such as crushed hazlenuts. I go mad occasionally and add some chopped dark chocolate. For a savoury version, grated Parmesan is delicious, and some chopped bacon or smoked salmon is a good way to use up leftovers. Turn onto a floured surface and knead gently if the butter is not evenly distributed. It’s ok if it’s a bit streaky. The less it is worked, the lighter the result will be.
Flatten gently with a rolling pin or your hands until about 2cm thick.
Cut into rounds, squares or triangles. Brush with a little milk or for a richer colour, some beaten egg.
Sprinkle grated cheese on top for the savoury version.
Place in the hot oven and bake for 12-15 minutes. They should rise and be golden and appetising.
If you don’t have a wire tray, turn them over to cool.