These are the kind of light, fluffy, round scones that one imagines having with berry jam, clotted cream, and china cups of tea. They are made with flour and baked in the oven and rather different from the large, quartered, barley flour or oatmeal griddle scones from which they are descended.
My childhood has many pleasant memories of making scones in sunlit kitchens and they are wonderfully versatile as they can be served with everything from sweet honey to umami Marmite and cheese.
If you make kefir at home keep in mind that you can use it in baking! Although the probiotics will die in the heat, they will leave behind an enriched milk with little lactose and will add a lightness to your baking.
- 75g butter
- 3 cups plain flour
- 6 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp wheat germ
- 1 Tbsp sugar
- 1 to 1/2 cups milk (or 3/4 cup milk kefir + 3/4 cup milk)
- Start oven pre-heating to 220’C / 428’F. Grease a baking tray or line with baking paper.
- Measure and cut butter into a mixing bowl.
- Sift in flour, baking powder, and salt. Add wheat germ and sugar.
- Rub the butter into the flour until it resembles golden breadcrumbs.
- Add 3/4 cup of milk (or kefir). Mix to combine.
- Slowly add up to 3/4 cup of additional milk; stop to knead as you add the extra liquid. You want to draw all the dry ingredients into the mix without it getting too wet and sticky.
- Pull off the dough into approximately 12 pieces. Roll into rough balls in your hand and then flatten slightly. Place on prepared baking tray.
- Bake at 220’C / 428’F for 10 minutes. The scones should rise a great deal. Check if they are cooking evenly (and adjust their placement in the oven if not). Reduce the heat to approximately 180’C / 350’F and bake for another 5-6 minutes until golden.