I wrote about this recipe a long time ago, and decided to revisit it.
I love scones, but the thought of rubbing the butter into the flour is just an effort too far for me. Yes, ridiculous I know, but we all have our limits! This particular recipe uses oil instead of butter. It is the quickest, easiest recipe for scones, and the scones are lovely and light. On the downside, they are quite crumbly because the dough is wet compared to traditional scone dough. You don’t roll it out, you dollop it onto the baking tray.
If form and aesthetics are important to you, instead of putting spoonfuls on the baking tray, you can dollop the dough into a muffin baking tray, so the dough will hold a much better shape as it cooks. Either way, it’s fine. Also you can safely add more cheese, to make the scones even cheesier!
500 ml cake flour
1 medium egg
100 ml oil
125 ml milk
20 ml baking powder
½ teaspoon salt.
50g grated cheese (I used a combination of mature cheddar and gruyere)
Preheat the oven to 240°C (220°C fan). Lightly grease a baking tray or line it with baking parchment – or use a muffin tin.
Lightly whisk the egg, milk and oil in a bowl until just mixed.
Add the dry ingredients and the grated cheese. Mix lightly until just combined.
Drop tablespoonfuls onto the baking tray and bake in the oven for 10 minutes.
Quick, easy, superlight. Enjoy!
Wherever you are, whatever you are doing I wish you a peaceful weekend 😊