Scones can either be had as a breakfast, brunch or as a snack. Scones are single serving cakes or quick breads that does not have yeast in them and an English version of our own Indian biscuits. Scones are very lightly sweetened and on occasions like high tea’s they are also lightly glazed on top. I have already made these Banana Cinnamon Scones
which are so flavorful and this time chose these old fashioned butter scones that are so soft to the bite and flaky as well. The scones were easy to make and are ultimate in taste when eaten slathered with jam.
For this month’s last week of Avant garde Cookies
, Roshni challenged us to cook out recipes from story books. The word immediately reminded me of Enid Blyton. Any kid’s childhood is so incomplete without her reading her books. When I told the theme, Arun was extremely delighted as he loves “The Famous Five” and “Secret Seven” very much. He started giving out a lengthy list of recipes to try out from the Famous Five’s picnics at the country side. I made a lemonade, a sandwich but finally wanted to make these scones as well. The boys just gobbled them after slathering it with jam. Though it was not a pastry dough, it was really flaky and oh so buttery.
Eggless Butter Scones Recipe
Prep time: 5 mins | Bake time: 15 mins | Makes: 12
Cuisine: English | Category: Breakfast
- All purpose flour – 1+1/2 cups
- Baking powder – 3 tsp
- Castor sugar – 1/4 cup
- Unsalted butter – 3 to 4 tbsp
- Milk – 1/2 to 3/4 cup
- Salt – 1 pinch
- In a bowl mix together flour, castor sugar, baking powder and salt.
- Add softened butter to the flour and rub into the flour with your finger tips till it resembles bread crumbs.
- Add 1/2 cup milk first and mix to form a soft dough. Add more milk only if needed. Do not knead.
- On a greased tray place the dough and pat into an 8” circle. Make an impression with a blunt knife across the circle so that you can easily take off the scones after baking. You can also cut the dough with cookie cutters and transfer to the baking tray.
- Preheat the oven at 220 C (425 F) and bake for 15-20 minutes.
- Remove the tray and cover with a towel and let it completely cool down. If you want the scones to be crisp do not close with the towel.
- Store in an air tight container and serve with jam or cream.
- Old fashioned scones do not have sugar in them. But I added a little as I did not want the kids to complain.
- You can also use vegetable shortening instead of butter.
- For a variation you can add dry fruits like raisins and chopped dates, grated orange or lemon rind for some flavoring and also some chocolate chips if you do not fancy a plain one.
- As I used salted butter, I omitted salt in the recipe.
- You can give an egg wash on top of the scones before baking if you want a golden crust.
- Oven timings will vary accordingly.
Labels: Baked Goodies, Breakfast Recipes, Cookies, Eggless Baking, Microwave Convectional Recipes, Snacks