Ultramel Scones
Ingredients:
- 12 cups cake flour
- 12 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 cups sugar
- 500g margarine, frozen and grated
- 6 large eggs
- 2 ½ cups maas (or buttermilk)
- 2 teaspoons vanilla extract
- Heavy cream or buttermilk (for brushing)
- Coarse sugar (optional, for sprinkling)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large mixing bowl, combine the cake flour, baking powder, bicarbonate of soda, and sugar. Whisk together to ensure even distribution.
- Cut in Grated Butter: Add the grated frozen margarine to the dry ingredients. Using a pastry cutter, two forks, or your hands, work the margarine into the flour mixture until it resembles coarse crumbs. Aim for a messy and crumbly texture.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, maas, and vanilla extract.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until the dough just comes together. Be careful not to overmix.
- Form Dough and Shape: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a disc about 1 inch thick.
- Cut Scones: Cut the dough into wedges or use a biscuit cutter to cut out round scones. Alternatively, you can make 10-12 drop scones by scooping portions of dough onto the baking sheet.
- Brush with Liquid: For a golden brown, extra crisp exterior, brush the tops of the scones with heavy cream or buttermilk. Sprinkle with coarse sugar if desired.
- Refrigerate: Chill the shaped scones in the refrigerator for at least 15 minutes before baking. This helps prevent over-spreading. You can even refrigerate them overnight for a quick breakfast option.
- Bake: Bake the scones in the preheated oven for 20-25 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on a wire rack. Serve warm or at room temperature.
Mix the dry ingredients together: Use a large mixing bowl to ensure there’s plenty of room for the mixing process.
Cut in the grated frozen butter: You can use a pastry cutter, 2 forks, or your hands. Avoid using a food processor as it may overwork the dough, resulting in dense scones. Aim for a messy and crumbly texture.
Whisk the wet ingredients together: In a separate bowl, whisk together the wet ingredients.
Combine wet and dry ingredients: Mix the wet and dry ingredients together, then pour the mixture onto the counter.
Form into a disc and cut into wedges: Shape the dough into a disc and cut it into wedges. Alternatively, you can make 10-12 drop scones.
Brush with heavy cream or buttermilk: For a golden brown, extra crisp exterior, brush the scones with liquid before baking. You can also sprinkle coarse sugar for extra crunch.
Refrigerate for at least 15 minutes: To prevent over-spreading, chill the shaped scones in the refrigerator for at least 15 minutes before baking. You can even refrigerate them overnight for a quick breakfast.
Bake until golden brown: Bake the scones in a preheated oven at 20-25 minutes or until they are golden brown.
Enjoy your Ultramel Scones!