Scones inspired by Paddy and strawberry shortcake
Scones and shortcake riff
Ingredients
- 240 g self raising flour
- ½ tsp cream of tartar
- ¼ tsp bicarbonate of soda
- ¼ tsp maizena
- Pinch of salt
- 2 tbls sugar
- 80 g cold butter
- 1 egg
- 120 g buttermilk
Instructions
- In a blender fitted with a blade attachment add the flour, cream of tartar, bicarbonate of soda, cornflour, salt, and sugar. Blitz to blend.240 g self raising flour, ½ tsp cream of tartar, ¼ tsp bicarbonate of soda, ¼ tsp maizena, Pinch of salt, 2 tbls sugar
- Add butter and blend until coarse breadcrumbs form. Add the buttermilk and egg together. Pour into breadcrumb mix and blend until dough comes together.80 g cold butter, 1 egg, 120 g buttermilk
- Tip dough onto counter and pat out to about 3 cm thickness
- Optional: fold the dough in half and roll out again. This gives a laminated effect that is used for strawberry shortcake. This can be repeated 2 more times and put in fridge to cool down before baking.
- Use a 6 cm cookie cutter to press out the scones - do not twist
- Place the scones in the hot cast iron pan and bake for 15 minutes or until golden blonde
- Serve with your favourite jam and whipped cream
Notes
Optional
You can brush the tops of the scones with egg and buttermilk mix and sprinkle with some sugar
The cream of tartar, bicarbonate of soda and cornflour are an alternative raising agent to baking powder. This is an aluminium free alternative - use 1 teaspoon of baking powder in the recipe if you don’t mind using regular baking powder.
Whipped cream - 250 ml cold cream, whipped with 1 tbls of icing sugar and a pump of vanilla bean paste will elevate your scone experience.