Erin’s Scones

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This is one of the first recipes that really got me into baking. These scones are one of the easiest things to make…even if you don’t bake often…I promise you can make these. I call them Erin’s scones because this recipe was given to me by a woman named Erin. Years ago, I used to babysit these adorable kids, who were Irish and Erin, their mom used to make these scones all the time. I was so happy when she gave me the recipe. I can’t recall if this was the exact recipe, I may have tweaked it over the years. These are not your traditional scones, but I think they’re better. They are more cakey, rather than dry and crumbly like a traditional scone is. These scones are also lighter than your average, which means I can eat 3 in a row right? A typical scone recipe usually has butter in it (sometimes quite a lot). These are made with NO BUTTER! Yet somehow, not using butter makes these scones taste better, at least I think so! I also make traditional scones from a trusty British baking book that I have but side by side…these just take the cake. I love these with a good cup of tea (especially on a lazy Sunday morning). I made this batch with chocolate chips but I also make cinnamon raisin.

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This what you’ll need…

– 2 cups of flour
– 1 1/2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1/4 cup of granulated sugar
– 1/4 cup canola oil
– 1 egg
– 3/4 cup buttermilk
– 1/2 cup chocolate chips or raisins

Preheat oven to 400 degrees. Add the egg with the buttermilk, whisk and set aside. Combine flour, salt, sugar and baking powder in a bowl. Mix to combine. Pour in the canola oil and mix until it resembles sand. Break up any large chunks, you can use your fingers, a fork, a pastry cutter, whatever you like! Add in the chocolate chips or raisins. When I use raisins, I also sprinkle a tiny bit of cinnamon into the mix. Make a well in the middle of the mixture and then pour about half of the buttermilk egg mixture in. Mix just until it comes together, if it’s still on the drier side, add a bit more of the buttermilk mixture.
(Note: Sometimes I will use all of it and other times I don’t. You just want to use enough where it all comes together but it’s not too wet. Be careful not to over mix, this will result in a tough texture.)
Once you have your mixture ready, spoon a heaping tablespoon (this probably measures to about 1/4 cup) of the mixture onto a parchment covered baking sheet. You should make about 7 of them. If you have any remaining buttermilk egg mixture, brush the tops of the scones with it. If you don’t have any leftover, you can make an egg wash and brush the tops but this step is not necessary, it just makes for a more golden top. If you are making the raisin scones, sprinkle some cinnamon sugar on the tops. (Again, not necessary but I like to do this!) Bake for 15-20 minutes until tops are lightly browned. Baking time will depend on your oven, mine are typically perfect at about 18 minutes! These will keep for a couple of days when stored in a ziplock bag or tightly sealed container.

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