How to Bake: This recipe for easy brown scones is versatile and ready in under thirty minutes
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If brown bread seems a bridge too far for those beginning a journey in baking, then scones are the bite-sized baby steps that will get you started. As a baking-phobic for years, it was the first recipe that worked for me and is singlehandedly responsible for removing fear from the idea of baking.
Sifting flour, salt and baking powder, rubbing in the butter is both easy and meditative. If it is early in the morning and I am considering the washing up, I add all the dry ingredients to the bowl and whisk to aerate and get rid of any lumps.
The key to success is simple. Use butter cut straight from the fridge to combat hot fingers. If the idea of dirtying your hands fills you with dread, I have had great success with weighing my butter and popping it in the freezer for ten minutes before grating it into the flour mixture, loosening any potential lumps with a fork.
I make a large batch of these scones every week, freezing them uncooked on a baking tray lined with parchment and covered with cling film. When they are frozen, I decant them into a bag and store them in the freezer, baking fresh scones every day, adding an extra ten minutes to the cooking time.
My mother served us brown scones filled with cheese and her homemade coleslaw with a bowl of vegetable soup and whenever life requires a dose of comfort, this is what I reach for.
My children dip them in soup or spread them with jam and when I need to whip out a fancy-seeming meal at a moment's notice I pull a batch of beef stew from the freezer and when defrosted, top it with uncooked frozen scones and a scattering of cheese before baking for 40 minutes at 180°C. The result is a savoury cobbler that looks like it took a lot of effort but is really just the result of a freezer dive at the end of a frazzled day.
Easy brown scones
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Servings
6Time Preparation
10 minsTime Cooking
20 minsTotal Time
30 minsCourse
BakingCuisine
Irishingredients
Wholemeal Flour 75g
150g Self Flour Raising
Oats 25g
Tsp Soda Bread 1
Of Pinch A Salt
Butter, Cubed 45g
Egg 1
Buttermilk, 100ml Cold Ice Plus Glaze Extra To
method
- Preheat the oven to 180°C.
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