I was really stuck the other weekend, because I was having a friend over in the morning and I really wanted to bake something that was breakfast-y, but I had no idea what to make!
I didn’t want to make cookies, because I love cookies, but heck, we really shouldn’t be eating them for breakfast.
I didn’t have the time for anything like croissants, and I considered some flavoured brioche buns but didn’t get started on the dough early enough.
I considered muffins for 10 seconds, but after making two different flavoured muffins every single morning (!!!) at my last job, I am completely and utterly over them.
And then I remembered scones. Scones!
I can make them whatever flavour I like. I can make them the day before and freeze them, so they can be baked fresh in the morning for brunch.
They’re hearty and filling and not packed full of sugar. The exterior is crisp and crunchy, the inside is soft and fluffy, and the fruit is juicy and plump.
Warm and slathered in butter, they’re perfect brunch food for a date with friends. X
- 4¾ cup plain flour (680g)
- ½ cup caster (superfine) sugar (100g)
- 1 tbsp baking powder
- ¾ tsp baking soda
- 1¼ tsp salt
- 250g unsalted butter, cold (1 cup + 1 tbsp)
- 375ml heavy cream (1½ cups), plus a little extra, for brushing
- 100g frozen raspberries (3.5 oz)
- 1 large peach, finely diced
- Raw sugar, for sprinkling
- Preheat the oven to 200 C (400 F) and line two trays with baking paper.
- Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
- Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
- Add the cream and mix on a low speed until the dough begins to come together.
- At this point, turn the dough out onto a floured surface and add the fruit.
- Mix the dough together with your hands, being careful not to knead it, until it comes together. You may need to add a little more cream or some milk.
- Pat the dough into a rectangle about 1.5 inches thick.
- Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
- Place on the prepared baking trays, brush with the extra cream and sprinkle with raw sugar.
- Bake for 20 - 25 minutes, until golden.
- Eat while warm! Makes 12 scones.
- Happy baking!
Recipe adapted from Tartine, via this recipe.