Cooking Corner: Tasty British Scones

Eating a healthy breakfast is essential to a healthy life. College students often skip this meal – no time, too lazy to get up – you know the deal. This recipe is simple, easy, and you will have enough scones to last you about a week. You will need an oven to cook, so the dorm room will not work. Find a friend with an oven (cough mines park cough) and you are golden (pun intended).

For 20-30 scones:
Time: 30 minutes.
Cost: approx. $3-$5 depending on quality of ingredients (does not include Nutella, strawberries, or whip cream)
3.25 cups (400 grams) all-purpose flour
2 tablespoons of baking powder
¾ cup (80g) sugar
½ cup (110g) of butter
1-2 pinches of salt
1 egg
1 cup (20 cl) of milk

To start, pre-heat oven to 390 degrees Fahrenheit and line a baking pan with parchment paper. Beat egg in small bowl and prepare a floured surface. Then mix flour, sugar, salt, and baking powder in a big bowl. Add butter into bowl in pieces, and, using your hands, knead the butter into the mix until fully incorporated (no big butter lumps). Make a pit in the middle of the mixture and add egg and milk. Now comes the messy, but fun, part. Mix thoroughly with your hands until fully incorporated and soft dough forms. If the dough is too sticky, add a bit of flour and mix some more. Put dough on floured surface and spread out to 1/2-3/4 inch thickness. Take a cup with a relatively small circumference (I used an old olive jar) and spread some flour on the inside. Use it to make your scones and place them on your baking pan. Bake for 10-14 minutes and voilà, 20-30 tasty scones! My personal favorite is cutting scone in half and adding strawberries and whip cream or Nutella.

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