Scones are quick and easy but also can be frustrating when they don’t turn out right. I’m still working on perfecting these baked goods but thought I would share a version that I made recently. Give it a try and remember not to give up! Practice makes perfect.
The secret to flaky scones is cold butter. You will need 3/4 cups of cold butter cut into cubes. The smaller the better.
In a separate bowl, mix 3 cups of flour, 1/2 tsp salt, 3/4 cup sugar and 5 tsp baking powder. Using a pastry cutter or fork, cut the butter into the flour mixture. You should have course pieces through out the flour.
To the flour mixture, mix 1 egg and 1 cup of milk.
Combine until everything is mixed together. Add a bit of flour if the dough is too sticky. You want to be able to form the dough into a log.
Roll the dough into three logs. The diameter should be slightly smaller than the size of scone you want. The scones will grow as you bake it. Cut the logs into 1/2 inch slices. Preheat an oven to 400 degrees F and place the scones in the oven. Bake for about 20 minutes or until the scones are slightly brown. Place on a cooling rack before serving.
To make a cricket flour scone, substitute 1/4 cup of flour with cricket flour. Cricket flour is full of beneficial vitamins and minerals. It is also full of protein. Its a great way to get some extra nutrients into your body. Don’t add too much cricket flour all at once. You might not like the taste and if you add too much you can make a very soupy dough.
The cricket flour looks very dark and has a very earthy smell. The smell and colour can be a bit overwhelming but trust me, it is worth using in your recipe.
As you notice, the cricket flour scone turns out to be a dark heavy scone compared to the one made with regular flour. My sister really enjoyed the taste and preferred the cricket scone over the regular one. Give it a try!!
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Preheat oven to 400 degrees F
- 3/4 cup cold butter, cubed
- 3 cups flour
- 3/4 cup sugar
- 5 tsp baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
Cricket flour variation (*warning if you have allergies to shellfish or insect bites, you may also be allergic to cricket flour)
- substitute 1/4 cup flour for 1/4 cup cricket flour (note: don’t substitute more than 10% cricket flour. Cricket flour does not have enough binding ingredients to make dough on its own). For this recipe I added 1/2 cup but realized quickly that I needed more flour to make the dough stick together.