Scones aka Flying Biscuits

I wish I could upload the sweet scent of these scones

I have JMF to thank for this delicious recipe. A few weeks ago I had a lovely stay with him and his wife in their charming home in the Dutch countryside. In the morning I was treated to a these amazing scones before heading back to city life.

Imagine this setting: the late summer sun is pouring through the kitchen window. The house has the first hint of autumn chill, but the oven is warming the kitchen. You are sitting at the kitchen counter cradling a coffee cup, watching as your host prepares breakfast. The  room slowly fills with the homely smell of baking. Then the most beautiful batch of scones appears.

It was pure torture having to let them cool slightly before taking the first bite.

These scones have a wonderful crumbly exterior. The center is fluffy; the crumb is so decadently soft it is almost moist. These scones were so lovely I just had to make them myself first chance I got. And believe me, they tasted just as good in my small city kitchen.

Thank you both for a lovely stay!!

 

Ingredients
(from April Moon’s “The Biscuit Cafe Cookbook”)
about 8-12 biscuits depending on the size cutter

360g (3 cups) all purpose flour
1 tbsp + 1 1/2 tsp baking powder
3/4 tsp salt
2tbsp + 1 1/2 tsp sugar
85g (6 tbsp) butter, room temperature
240ml (1 cup) cream (See tips)
80ml (1/3 cup) milk
2 tbsp cream to brush scones
1 tbsp oats for sprinkling
optional: sugar for sprinkling

 

Recipe

1. Preheat the oven to 190C (375F).
2. Line a baking tray with parchment paper.
3. Combine flour, baking powder and salt in a mixing bowl.
4. Cut butter into 1/2 tsp size pieces and add to flour.
5. First use two knives and then your finger tips (or a pastry cutter) to work the dough until it resembles coarse meal.
6. Make a well in the center and pour in cream and milk.
7. Starting at the center and using a wooden spoon, stir all ingredients until they just come together into a ball. (I needed slightly more flour).
8. Turn onto a lightly floured surface (yeap, you do need the flour). Knead 2 or 3 times into a cohesive mass. Do not overwork.
9. Gently flatten the dough into a circle of 2,5 cm (1 inch) thickness. (I used my hands).
10. Cut the dough into shapes. Either cut into triangular shapes (like a cake). Or dip a 5-6cm biscuit cutter into flour and cut out shapes. Although you can reuse the scraps, the biscuits will come out slightly less fluffy.
11. Place biscuits on prepared tray. Brush with cream and sprinkle with oats (or instead with sugar)
12. Bake about 20 minutes until golden.
13. Allow to cool slightly. Best served warm.

 

Tips & Variations

For Americans:  the original recipe calls for

160ml 2/3 cup heavy cream
160ml 2/3 cup half and half

Serve with

Strawberry compot or jam and clotted cream of course. But if you cannot find clotted cream, butter or ricotta also work.

JMF’s delicious scones

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• baking
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• breakfast