Scones recipe- Behind the Pass with Gigi Falanga
Here it is my scones recipe.
For many years scone was my favourite breakfast. While I was working in a comercial kitchen we didn’t have much time to sit down and enjoy a morning treat. So, every day at 9am we had plenty of scones coming out of the oven for the events and afternoon tea. There is nothing better than a warm and well baked scones. I can’t resist!!! For years that was my treat and I was very upset if one of the staff didn’t bake these little babes properly or didn’t bake any extra for me haha
Have fun and let me know if you have any trouble.
Scones with red-berry jam
(make 20 scones 4 cm)
500g plain flour, plus extra for dusting
60g caster sugar
5 teaspoons baking powder
150g unsalted butter at room temp
pinch of salt
1/2tsp vanilla paste
70g Australian sultanas, soaked overnight in English breakfast tea*
40g chocolates chips or buttons.
* 1 egg yolks (to brush the scones with)
Pre heat the oven at 180C.
Using a mixer with a paddle attachment, mix in low speed all dry ingredients.
Add eggs one by one.
Add buttermilk slowly last. It is very important that you don’t overwork your dough.
Dust flour on a flat surface. Divide the dough in half.
Drain raisins and gently incorporate in one half of the dough. Shape into a ball.
Incorporate the chocolate chips through the other half of the dough.
Dust flour on a flat surface and roll out the dough to about 2 cm thick.
Lightly spray a baking tray with canola oil. Cut the scones using a 4cm cutter (or a glass) and flip the scones over so the bottom part is on top of the baking tray.
Beat 1 egg yolks and brush the top of each scone. Let it rest at room temperature for at least 30 min.
Place tray in the oven and bake for 20 minutes or till golden on top.
Don’t let your scones bake for too long.
Red berries jam
500g frozen or fresh
100g caster sugar
100g brown sugar
some drops of lime juice
1 vanilla bean scraped (optional)
Place all ingredients in a saucepan over medium low heat until sugar dissolves. Turn down heat to low and stir so the sugar doesn’t burn.
Cook for 20 minutes stirring every 3 minutes
Let it cool in the fridge.