My iScone recipe (based on last year’s Rachel Allen Scones post but using a lot less butter substituting ricotta and yoghurt instead). Makes 6 – 8 scones.
- 250 g of 00 flour
- ½ tsp of bicarbonate of soda
- 1 tsp cream of tartar
- ½ tsp of salt
- 25 g cold butter cut into small pieces
- 75 g home made ricotta
- 12 g golden caster sugar
- 100 – 120 g home made yoghurt
- ⅔ lightly beaten egg
- 2 tbsp of Demerara sugar and the rest of the egg for the top of the scones (optional)
- Preheat the oven to 220 C Gas Mark 7.
- Sieve the flour and bicarbonate of soda, cream of tartar and salt together into a large bowl.
- Rub the cold butter into the flour until you can’t feel it any more.
- Mix in the sugar.
- Whisk the ricotta, yoghurt and ⅔ of the egg together.
- Save a bit of the egg to paint the tops of the scones before you put them in the oven.
- Add the ricotta mix to the main bowl and mix lightly together. If the dough doesn’t come together quickly then add a little more yoghurt.
- Once it has come together don’t worry about getting a super smooth dough.
- Take it out and pat it into one piece on a lightly floured board.
- I simply patted it out to a flat squarish shape, used a rolling pin to make sure it was roughly even and then cut it into eight pieces. That way there is no re-rolling or added squidging of the dough.
- Place on a floured tray.
- Brush the tops with a little egg and sprinkle with demerara sugar.
- Bake for 12 minutes.
Onto a rack to cool for a minute while you..
Boil the kettle…
Find a tray and have a sit down and treat yourself to afternoon tea!
Here served with home made apricot jam and creme fraiche. Yum!
NB We like unsweet low fat scones because we figure that you fill them up with cream (or creme fraiche) and jam which makes them sweet and rich enough. If you are making scones with raisins in which you are going to eat just with butter then you might want to put more sugar in the mixture and these ones have so little fat and sugar in them that sometimes a very good dog can have a bit too.
© Joanna @ Zeb Bakes 10 August 2011
Don’t forget to check out the others’ fun posts – links in the other scone post here!