Right off the back of batch two, I decided to try another recipe. This third variation comes from Australian, Bill Granger, a self-taught cook, restauranteur and food writer.
Ingredients
- 310g plain flour
- 1 tbsp icing sugar
- 1½ tablespoons baking powder
- pinch of salt
- 250ml milk
- 30g butter, melted.
Method
- Preheat the oven to 220°C(425°F/Gas 7).
- Sift the icing sugar, flour, baking powder and salt into a bowl. Add the melted butter and milk (you may not need all of the milk) and stir to combine. Knead quickly and lightly until smooth and then press out onto a floured surface.
- Cut into rounds 5cm in diameter and 3cm deep and place them close together on a greased baking tray. Gather the scraps together, lightly knead again, then cut out more rounds.
- Cook for 8-10 minutes, until puffed and golden.
- Serve with jam and lightly whipped cream.
These rose really well, but I found them to still be a little bland. Sigh. I took both of tonight’s batches to a bunch of critics, and they seemed to enjoy them. We came up with the theory that perhaps I am trying to make the scone something that it is not… apparently they are meant to be bland… But my issue is also with the lack of apparent fluffiness.
The quest continues…
