Bill Granger's Scones

N and I were majorly craving for some scones so I decided to hunt for a recipe off the internet. There were like a gazillion different variations for plain scones so I decided to try Bill Granger's Blueberry Breakfast Scones without the berries. The recipe is fairly simple but dead-on delicious. The thing I didn't like is that the recipe asks you to cut the dough into wedges. Correct me if I'm wrong but aren't scones supposed to be squarish blobs? Anyway, I deviated from it and stuck to the normal square.

Ingredients
250g plain flour
1 tbsp caster sugar
3 tsp baking powder
A pinch of salt
100g cold unsalted butter, cubed
2 eggs, lightly beaten
125ml cream
1 egg, mixed with 1 tablespoon milk, for glazing

Preheat the oven to 200°C and line a baking tray with baking paper.

Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until it is roughly combined (there will still be lumps of butter).

Tip into a bowl and mix in the eggs and cream with a knife.

Turn the dough onto a lightly floured surface and press into a 15 cm (6 inch) square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15–20 minutes or until golden. Serve warm, with butter if you like.


Note: I didn't use a food processor. I simply mixed it with a wooden spoon. However, I did use a knife to cut the flour into the butter. The scones still turned out absolutely gorgeous, crusty on the outside and fluffy on the inside.