I know we are only at the end of February but man I am feeling all the spring vibes at the moment. It’s like the second the sun is out I wanna be super productive. Like Hey – I have been hibernating all winter, but I’m awake now and I just wanna get all the stuff done. Paint the house – No problem! Gardening – No problem! Marie Kondo the shit out of my wardrobe – hell yes! Cook all my meals from scratch – move over Mary Berry, because I am the queen baker!
You catch my drift…. After we left London I have been obsessing over perfectly made fluffy, buttery scones. The boyfriend keeps raving about how his nan makes the best scones, and well, I can’t have that..
Sunday also marks ‘Fastelavn’ in Scandinavia and here in Norway we celebrate by stuffing our faces with ‘Fastelavn bun’ (also known in English as “
Yasmine’s basic buttery scones –
If you can’t get a hold of self-rising flour – you want to start with making some home made stuff. It’s super easy to make, and does make all the difference!
Homemade self-rising flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Stir or sift together the flour, salt, and baking powder. Voila! You have self-rising flour!
Yasmine’s basic buttery scones
- 450g of your homemade self-raising flour
- 2 tsp baking powder
- 50g sugar
- 120g butter cold and in pieces
- 2 eggs
- a little milk
I am not great at keeping measurements… I kinda just adjust and wing it when I am cooking.. SAWY! So you might want to adjust based on your oven, flour, size of eggs, butter etc
- Preheat your oven to 220C/200C Fan and cover two baking trays with baking paper. (my oven runs very hot, so I have mine on 180C, you might want to adjust according to your ovnen)
- Put the flour, baking powder and sugar in a large bowl. Add the cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack eggs into a measuring jug, then add enough milk to make the total of liquid 300ml/10fl oz. Stir the egg and milk into the flour – you want your dough to be soft and sticky so you might not need all the liquid. Try to save around 50ml for later.
- Dust your work surface with flour as well as your rolling pin. Knead lightly. Roll out to a rectangle about 2cm thick.
- Cut into as many rounds as possible with a round 5cm cutter and place them on the prepared baking trays. Brush the tops of the scones with the egg and milk mixture left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
If you want to serve your scones at a later date, freeze as soon as they cool and defrost in microwave for about 30-45 seconds.
Now enjoy! 😀