How very exciting! After 10 years of religiously entering the ballot, this year I finally won tickets to Wimbledon, Court 1 seats on the first Thursday. Unfortunately, although I say ‘won’, you still have to pay for them; so after that outlay, I had no intention of paying another small fortune to feed and water myself there on the day. Cue an epic picnic.
There were strawberries of course, and clotted cream, but it seemed churlish not to make some scones to accompany them. So out comes the old Be-Ro recipe book (see my Cookbooks page for more details) to make ‘Rich Scones’. Of course I’ve adapted the recipe – there is more sugar, no fruit (dried fruit – yuck) and I’ve used white spelt flour with added baking powder to cater for my wheatarded compardre.
Serves 14 – 172 Kcal each
340g White Spelt Flour
3 tsp Baking Powder
125g Slightly Salted Butter
50g Caster Sugar
100ml Skimmed Milk
Small Pinch Sea Salt Flakes
Preheat the oven to 200c or equivalent.
Line a baking tray with greaseproof paper.
Measure 340g White Spelt Flour, 3 tsp Baking Powder and a Small Pinch of Sea Salt Flakes into a medium mixing bowl.
Cut 125g Butter into small squares and add to the flour mix (pic 1).
Rub the butter into the flour until breadcrumb like in texture (pic 2)
Measure 100ml Skimmed Milk into a small jug and add 1 Egg. Mix to combine (Pic 3).
Add the milk and egg mix to the flour mix (reserve a tablespoon of the liquid for later) and combine. Stop as soon as the dough comes together (pic 4).
Tip – Add a little more flour or milk to get a sticky but handleable dough.
Press the dough into a rough rectangle on a floured chopping board. It wants to be about 2cm thick.
Tip – You can do this on the clean work surface but using a board makes clean up easier.
Use a 2 inch fluted cutter to start cutting out rounds and remove each as you go, placing them onto the lined baking tray (pic 5).
Pat the offcut bits of dough back into the main bit as you go for maximum cutting without having to totally re-roll (pic 6).
Continue cutting until all of the dough is used up – I got 14 out of mine – this will vary a little depending on the size cutter you use and the thickness/thinness of the dough.
Using the reserved milk and egg mix, brush the tops of the scones to glaze (pic 7).
Tip – Don’t do what I did and be too lazy to find a bigger bit of greaseproof paper and put the scones straight onto the baking tray. I got away with it because the tray I used was nearly new and still very non-stick.
Pop in the oven for circa 10 minutes.
Take out the oven when golden brown and put on a rack to cool. Or eat them super hot out the oven smothered in butter. Your call.
Split and serve with strawberry jam and clotted cream (in that order, there is no need to go all Devon about it ok!)