Enriched Scones

A few weeks ago I had an enriched scone at High Tea and I couldn't stop thinking about it! The scones looked more refined than traditional scones, yet they were soft and fluffy on the inside - the best combination. After High Tea, I set out on a mission to find that beautiful balance - refined look, glossy crust and soft, fluffy interior. After what feels like 156 iterations - this is the final result - super simple enriched scones that are so delicious! These aren't your traditional scones - you'll see the little differences and my best tips before we get started are: do not skip the little steps - it's the additional steps that make the biggest difference. Use the best self-raising flour you can find - honestly, the flour makes such a big difference to the taste and light, fluffy texture of these scones. These scones work with both buttermilk or the milk + vinegar combination. My preference though, is buttermilk from the store. Don't skip the chilling time.

Recipe:

300 g self-raising flour

40 g caster sugar

60 g chilled unsalted butter

2 g salt

120 g buttermilk (or 105g milk + 15 g vinegar)

30 g egg (crack one egg into a bowl, whisk together with a fork to combine, then weigh out 30 g into the same bowl / jug as the buttermilk - reserve the remaining egg to glaze the scones). 1-2 tsp vanilla bean paste/essence or extract Additional flour for dusting the workbench and dipping the scone cutter. Method: Scones can be made the traditional way by rubbing the butter into the flour by hand or with a food processor for ease and speed. In a food processor, combine the flour, salt, caster sugar and butter and pulse until the mixture resembles soft, sandy breadcrumbs. If you're making scones by hand, combine the flour, salt and sugar into a large bowl, grate the chilled butter into the flour with either a grater or a microplane - rub the butter into the flour until it resembles breadcrumbs with a soft, sandy texture. Combine 30g of egg with the buttermilk and vanilla, mix together then pour into the flour and butter mixture, blend together until completely combined - if using a food processor, the dough will cling together and clean the sides of the food processor.

When the dough has come together and feels smooth and silky, knead the dough gently on a lightly floured bench, then place onto a piece of cling film, wrap well and place in the fridge to chill for 30 minutes.

When the dough is well chilled, pre-heat the oven to 180C and line a baking tray with a silicone baking mat. Unwrap the chilled dough and knead the dough together gently on a lightly floured surface. The dough should feel cold and pliable. Use a rolling pin and roll the dough to approx. 2 - 2.5 cm in thickness. Dip a 5cm cutter into flour and cut the scones into rounds. Place onto the lined baking tray. I like to space these scones apart so they bake individually, but if you like yours joined, simply place them closer together. Gently knead together any remaining dough and cut again - I normally achieve 9-10 scones from this recipe.

Brush the tops of the scones with the remaining egg - leave for a few minutes and then brush again - I like to double glaze these scones, then place in the hot oven. Depending on the size of your scones and how close together they are on the tray they'll be ready in 16 - 17 minutes. The scones are ready when they look baked, risen and beautifully glossy and golden on the tops

Leave the baked scones to cool for 10 - 15 minutes - if you like a light crust leave the scones at room temperature. If you prefer a softer crust cover the tops of the hot scones with a clean tea-towel while they cool - the tea-towel will trap the heat and soften the tops. Add a touch of fun with a light dusting of icing sugar. Pop the kettle on, whip some thickened cream (plain with vanilla or with a spoon of sugar if you'd like to bump up that sweetness), crack open a fresh scone, layer with your favourite jam, dollop on a spoonfull of cream and enjoy!

These scones are best eaten on the day of baking.