Friday, March 07, 2008


By popular demand, I am posting my favourite scone recipe. Hope they work for you as they always do for me. There is an English and a French version here.


Preheat oven to 230 deg Celsius (hot).

  1. Mix together the flour, salt and raising agent.

  2. Rub in the butter/marg until it resembles fine breadcrumbs.

  3. (If you want you can at this point add a handful of sultanas or other dried
    fruit if you like that. If you prefer your scones very sweet, you can also
    add a heaped teaspoon of sugar but in fact they are better plain.)

  4. With a knife, slowly cut in the milk, the dough should be rough and slightly
    sticky when you finish. If there is a little milk left that is ok, you might
    not need every last drop.

  5. On a floured surface, roll out the dough to an inch thickness (2-3 cm).
    Cut with a scone cutter or cut triangles if you prefer.

  6. Place on a baking sheet (I use baking paper so they don't stick) and cook
    for about 8 minutes (keep an eye on them).


Préchauffer le four à 230 deg Celsius (four chaud).

  1. Mélanger la farine, sel, levure et bicarbonate.

  2. Travailler le beurre dans la farine jusqu'à obtention d'une mélange

  3. (Si vous souhaitez faire des scones plus sucrés, ajouter à
    ce stade 50g de raisins secs et une cuillère à café pleine
    de sucre. Ceci dit on tartine souvent de la confiture sur les scones, donc
    très sucrés, ils sont moins bons.)

  4. Utiliser un couteau à beurre et ajouter le lait tout en mélangeant.
    La pâte obtenue est assez lourd et un peu collante, mais pas trop. Il
    est possible qu'il vous reste un peu de lait.

  5. Sur le plan de travail légèrement fariné, roulez la
    pâte doucement à une épaisseur de 2-3 cm. L'idée
    c'est de toucher la pâte le moins possible. Couper des ronds (utiliser
    un petit verre si nécessaire, mais ils ne devraient pas dépasser
    6 ou 7 cm de diamètre. On peut aussi couper en triangles avec un couteau.

  6. Poser les scones sur une plaque de caisson graissée (ou encore mieux,
    mettre du papier sulfurisé si vous en avez). Au four, 8 minutes (surveillez-les,
    ils doivent être gonflés et un peu dorés, mais pas plus).
    Servir tiède avec beurre et confiture ou froids avec confiture et chantilly.
    Ils ne se gardent pas plus d'une journée donc mangez-les tous !!

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Daughter's lycée has had an English Tea Shop running all week, so I have been making 40 Fairy Cakes every evening. Luckily another family offered to make the scones as mine usually turn out like 'galets' (flat stones)! Will try your recipe when I make strawberry jam from the veg patch ! Just dreaming.
Cool! I can learn to make scones and brush up on my French. I made some scones for the first time last week, but I am too impatient to roll out the batter. I just scoop out a bit with a large spoon like I am making "American" drop biscuits. Worked great!
Ha ha never would have thought of that!! (about the spponfuls of scones!) I was always taught too that you shouldn't handle pastry so I make mine with a knife too and it is usually good. Give that woman a knife! lol
(I have lots of strawberry plants now but not sure if they will all make it to jame, they get eaten too quickly!)
I'm now convinced that you're a very good cook. I tried the upside down version of bean-sprouts' tarte tatin. It was delicious and the crust was super crisp. Those French really know how to cook. It must be all that good wine...
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