Summer is here and scones are a major feature for tea parties in the UK. Clotted cream and jam form a perfect pairing for this British icon. The original scone is simply flour, milk, sugar, butter and a raising agent, but now different flavours of the scone are beginning to emerge, and why not? At the moment everything is up for grabs when it comes to baking, and while the original scone will still have its place in the hearts of the British people, me included, and there is no reason why different variations of the scone cannot be allowed provided the texture is not compromised.
The secret to making a good scone is making sure the dough is not overworked such that the gluten becomes developed. The texture can be likened to midway between a bread and a cake, whilst being neither. Once all the ingredients have been combined the key is to make sure you retain as much air in the dough as possible, this means delicately bringing the dough together without squeezing out all the air pockets.
My twist on the scone is a coconut scone, this contains coconut flour, coconut extract paste and 1 to 2 tablespoons of coconut oil to intensify the coconut flavour of the scone. The recipe below makes a maximum of 8 scones. Remember coconut flour is thirstier than normal flour, so the coconut oil comes in handy. If you do not have access to buttermilk, you can use ordinary full fat milk with 1 to 2 tablespoons of fresh lemon, best approach if you do not want any leftover buttermilk after you have used what you require.
- 280g self-raising flour
- 70g coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 90g unsalted cold butter cut into pieces
- 65g caster sugar
- 180g buttermilk
- 1½ teaspoon natural coconut extract paste
- 2 tablespoons coconut oil
- 1 egg to wash top of the scones before baking
- Line a baking tray with parchment paper.
- Preheat oven to 210 degrees C.
- Add the self-raising flour, coconut flour, baking powder, sugar and salt to your food processor bowl then mix together using a spatula until all combined.
- Add the butter and coconut oil (solid state) to the food processor bowl and mix together until a bread crumb structure is achieved. If the coconut milk is in a liquid state add it in the next step with the buttermilk.
- Empty the contents in a large bowl, make a well in the middle and add the buttermilk.
- Using a large wooden spoon begin to bring the breadcrumb mixture and the buttermilk together starting from the outside towards the centre of the bowl. Do this until the dough is smooth.
- Once the dough is well combined empty contents onto the worktop and roll into a circle without squeezing out all the air pockets.
- Roll out the dough using a rolling pin to about 4cm thick, then use a 5cm or 6cm cookie cutter to cut out the scones. Dip the cookie cutter in flour before cutting out each shape to prevent the dough from sticking to the cookie cutter. Transfer each scone to the parchment lined baking tray. You should be able to get about 6 to 7 scones from the first roll out.
- Bring the remaining dough together moving your hand in a circular motion, then roll out to 4cm thick and cut out 2 more scones.
- Egg wash the scones and bake in oven for 10 minutes until a top is browned.
- Once removed from the oven transfer to a cooling rack, ready to be eaten with jam and butter or clotted cream.