Sometimes life feels like an endless stretch of filling up hours with things to do, places to go, people to see. And when packed schedules are punctuated by pockets of free time, the question shoved behind streams of daily tasks eventually makes it way to the forefront – who am I? Beyond our accomplishments and failures, dreams and nightmares, who are we, in this heartbeat of a second, as human beings?
This is who I am.
I love beauty, serenity, art. I like the hum of silence. I enjoy the aroma of freshly brewed coffee, the golden brown of baked goods. I adore pictures so inviting you want to live in them forever.
I also love the smell of freshly baked, buttery scones and their golden brown tops. Probably my 6th time baking them at this point. Check out the recipe below, in a separate post here for a matcha version, or visit my recipe index to view more dessert recipes.
English Scones
I’ve baked and blogged about these scones before here too where I made a matcha version.
makes about 6 two-inch scones
For the scones:
150 grams plain flour
45 grams unsalted butter, cold and cubed
30 grams sugar
10.5 grams baking powder
45 grams plain yogurt
30 ml milk (plus more if necessary)
1 beaten egg, to glaze
Make the scones: Place the flour and butter into a food processor and process until the mixture takes on a sandy texture. Transfer the flour mixture into a large bowl and stir in the sugar and baking powder, then the yogurt and milk. Mix until the mixture starts to come together, transfer to a lightly floured work surface and knead until a dough forms. It doesn’t have to be completely smooth. I noticed that for fluffier scones, the dough should be slightly sticky so it’ll be a good idea to add a splash of milk if your dough seems a little dry and stiff. Wrap dough in plastic wrap and chill for at least an hour.
Preheat oven to 200C and line a baking tray with parchment or a silicone baking mat.
Roll out the chilled dough until it’s about 25 cm in length; take the top third and fold it downwards toward the middle, take the bottom third and fold it up towards the middle. Rotate the dough 90 degrees and repeat the aforementioned process. Finally, roll the dough out to a rectangle that’s about 2 cm thick. Dip a 2 inch round cutter in flour and stamp out rounds of dough using clean and swift strokes, do not twist the cutter when retrieving the cutouts.
Transfer the circles of dough to the prepared baking tray and apply a thin layer of egg wash on the tops of the dough. Bake for 15 minutes.
Note: recipe retrieved with minor modifications from here.
wild reverie 