Makes 20 scones.
Cadence Preparation Time®: 35 minutes.
- Large bowl (it needs to hold all of the ingredients at once)
- Hands that can become covered in ingredients
- Metal tray
- Biscuit cutter shaped like an animal (optional)
- Baking paper
- Cooling rack
- Self-raising flour (700 grams) (YEAH REALLY)
- Salt (½ teaspoon) (only add if you're a liberal)
- Baking powder (1 teaspoon)
- Caster sugar (2 tablespoons)
- Margarine (230 grams)
- Milk (more or less 250 ml) (this is vegan because I use oat milk)
- Filler ingredient, like sultanas. I used 120 grams of chocolate chips.
what's a gram?
- Get the margarine out of the fridge so that it can warm up and be less solid.
- Set the oven to 180°C.
- Put 700 grams of flour, ½ teaspoon of salt, 2 tablespoons of caster sugar, and 1 teaspoon of baking powder into the bowl, and mix them together.
- Put 230 grams of margarine into the bowl. Use a knife or a spoon to chop the lumps into slightly smaller lumps, then use your hands to squish those lumps against the other ingredients.
- As you continue, you will see that the lumps of margarine gradually get smaller and become covered in the powdery mixture.
- Eventually, the mixture should be a consistent colour, its texture should resemble breadcrumbs, and there shouldn't be any large lumps left in it. This will likely take 3-5 minutes.
- Choose your filler ingredient, add some to the mixture, and mix it in.
- If you're not sure how much to add, you could gradually add more and more until the mixture looks like it has about the ratio that you want.
- While doing this, you could measure the total amount that you add if you want to be able to reproduce your results again.
- I ended up using 120 grams of chocolate chips.
- Add some milk to the mixture and mix it in. Keep gradually adding milk and mixing until you end up with a dough with a smooth texture. If you touch it, it will aggressively stick to your hands like swamp mud.
- I ended up adding about 250 ml of milk.
- Add some self-raising flour to the mixture and mix it in. Keep gradually adding flour until the dough roughly holds its shape, and hardly sticks to your fingers.
- Prepare the metal tray by putting baking paper on it.
- Put the dough on some kind of clean flat surface or board. Push it and shape it until it's fairly flat.
- Now you can take your animal-shaped biscuit cutter and cut out scone outlines. Pick up the formed scone (it should be floppy, but retain its shape) and put it onto the baking paper on the tray. Keep cutting out scones until you run out of dough.
- If you have several scraps of dough left, you can reform them into a ball and spread it out flat again to cut more scones.
- If you don't have an animal-shaped biscuit cutter, you can use a regular round biscuit cutter, or failing that, you can even turn a small drinking glass upside down and use its rim.
- Bake for at least 10 minutes, probably about 15. You can check on how they are progressing by looking at the bottom of them. Don't let the bottom become too dark, or they will taste very dry.
- Once the scones seem to be done, you can move them off the hot tray to the cooling rack.
Now eat all of the scones, you deserve them.
The same information, but shorter. The first couple of times you make this recipe, I suggest you use the long instructions, since they fully explain each step, containing additional context, tricks that you may find helpful, and things to watch out for! Once you're familiar with the process, these short instructions may be a more useful quick reference of the recipe.
- Set the oven to 180°C.
- Mix 700 grams of flour, ½ teaspoon of salt, 2 tablespoons of caster sugar, 1 teaspoon of baking powder.
- Rub in 230 grams margarine until the result resembles breadcrumbs.
- Add your filler ingredient.
- Stir in milk until you have a smooth dough.
- Add more flour to make it less sticky.
- Flatten and cut circles.
- Bake for 10 (??) minutes.