Easy Scone Recipe

[come_on_aylin]

Found this on BBC Good Food and it's so easy to make, goes great buttered served with soup.

Easy Scone Recipe

Heat the oven to 180C/160C fan/gas 4

Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre.

In a separate bowl, whisk 45ml (3 tbsp sunflower oil), 2 eggs, 280ml Greek/strained yogurt(strained Gülgün works well) until smooth and blended then add filling (see below) whisk lightly to evenly distribute.

Using a spatula stir into the flour to form a soft dough and scrape onto a floured silicon sheet on a baking tray and shape into a thick, flattish round.

Brush with milk.

Bake for 40 mins.

Cool, then serve in wedges.

I haven't tried making it with a sweet filling yet but I have made it without filling which was lovely with just butter and butter and jam.

Suggested fillings :

100g cubed Feta cheese and handful of chopped baby spinach
100g of cubed mozzarella or cheddar and 3 or 4 finely chopped sun-dried tomatoes
Grated parmesan cheese
Pretty much anything you fancy

I'm thinking about adding 100g of chocolate chips next

[tutor4u]

That Looks Great, gotta try that, it must be a baking day !! Mike's Dutch current buns, with lemon, orange and cinnamon. Bang goes the diet.

Serves: 12
Ingredients
250 ml milk
500 g flour (strong white flour works best)
75 g sugar
1 tsp salt
7g sachet yeast
50 g butter, soft but not molten
1 egg
75 g raisins
50 g currants
¼ tsp ground cinnamon
Optional: zest of 1 lemon, 1 orange or a mixture of both
Instructions
Warm the milk to hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Tip the dough out of the bowl onto a surface, kneed for about 5 minutes.
Add the sultanas, currants, cinnamon and zest (when you use it), then kneed for another 5 minutes.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball. Use your hand as a cage, pressing down the dough a little. In this way, the raisins and currants on the surface of the dough get covered by a thin layer of dough, which prevents burning.
Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C.
Bake for 20-25 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.
Leave to cool slightly before trying one. Serve warm or at room temp.

[Groucho]

That Looks Great, gotta try that, it must be a baking day !! Mike's Dutch current buns, with lemon, orange and cinnamon. Bang goes the diet.

Serves: 12
Ingredients
250 ml milk
500 g flour (strong white flour works best)
75 g sugar
1 tsp salt
7g sachet yeast
50 g butter, soft but not molten
1 egg
75 g raisins
50 g currants
¼ tsp ground cinnamon
Optional: zest of 1 lemon, 1 orange or a mixture of both
Instructions
Warm the milk to hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Tip the dough out of the bowl onto a surface, kneed for about 5 minutes.
Add the sultanas, currants, cinnamon and zest (when you use it), then kneed for another 5 minutes.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball. Use your hand as a cage, pressing down the dough a little. In this way, the raisins and currants on the surface of the dough get covered by a thin layer of dough, which prevents burning.
Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C.
Bake for 20-25 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.
Leave to cool slightly before trying one. Serve warm or at room temp.

Maybe you should post this as a separate entry in recipes, as otherwise folk won't find Mike's or even worse they mix-up the two and end up with a disaster!