Step-by-Step Cakes by DK Publishing

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Scone variations

with a fork to form crumbs. Stir just until the

crumbs hold together and form a dough.

3 Transfer the dough to a floured work

surface. Cut it in half and pat each half into

a 6in (15cm) round, about^1 ⁄ 2 in (1cm) thick.

With a sharp knife, cut each round into

4 wedges. Arrange the wedges about 2in

(5cm) apart on the prepared baking sheet.

Brush them with the glaze.

4 Bake the scones in the heated oven until

lightly browned, 12–15 minutes. Leave for

a few minutes on the baking sheet, then

transfer to a wire rack to cool.

Currant Scones

Serve these currant-studded scones straight from the oven,

spread with butter or clotted cream.

Method

1 Preheat the oven to 425°F (220°C), and

grease a baking sheet with butter. Beat the

egg yolk and the 1 tablespoon buttermilk

together and set aside.

2 Sift the flour, baking powder, salt, and

baking soda into a bowl and add the

sugar. Add the butter and rub the mixture

with your fingertips until it forms fine

crumbs. Stir in the currants. Pour in the

buttermilk and quickly toss the mixture

Ingredients

4 tbsp unsalted butter, chilled and diced,

plus extra for greasing

1 large egg yolk, for glazing

(^2) ⁄ 3 cup buttermilk, plus 1 tbsp for glazing
13 ⁄ 4 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp sugar
2 tbsp currants
MAKES
6
15–20
MINS
12–15
MINS
Cheese and
Parsley Scones
Basic scone mix is easily adapted
for a tasty savory variation.
Special equipment
11 ⁄ 2 in (4cm) pastry cutter for mini scones,
or 2^1 ⁄ 2 in (6cm) pastry cutter for large scones
Ingredients
oil, for greasing
1
(^3) ⁄ 4 cups all-purpose flour, sifted,
plus extra for dusting
1 tsp baking powder
pinch of salt
4 tbsp unsalted butter, chilled and cubed
1 tsp dried parsley
1 tsp black peppercorns, crushed
2oz (50g) aged Cheddar cheese, grated
½ cup milk
Method
1 Preheat the oven to 425°F (220°C). Lightly
oil a medium-sized baking sheet. In a
large bowl, mix together the flour, baking
powder, and salt. Add the butter and, using
your fingertips, rub it in until the mixture
resembles fine bread crumbs.
2 Stir in the parsley, peppercorns, and half
the cheese, then add enough milk to bind
and make the dough come together
(reserve the rest for brushing on the top
of the scones). Mix into a soft dough.
3 Roll out the dough on a lightly floured
board to a thickness of about
(^3) ⁄ 4 in (2cm).
Using your chosen pastry cutter, cut out
rounds. Set them on the prepared baking
sheet, brush with the remaining milk, and
sprinkle with the remaining cheese.
4 Bake on the top rack of the oven for 8–10
minutes until golden. Leave on the baking
sheet for a couple of minutes to cool a little,
then either serve warm or cool completely
on a wire rack.
20 SMALL
OR 6 BIG
20
MINS
8–10
MINS
UP TO 12
WEEKS
UP TO 4
WEEKS

BAKER’S TIP

One of the secrets to well-risen scones is in

the way they are cut. It is best to use a sharp

pastry cutter or knife, as here, preferably

made of metal. They should be cut with a

strong downward motion, and the cutter

should not be twisted at all when cutting.

This ensures a high, even rise when cooking.