Joe (my husband and Bon Maxie CFO), has always been a scone lover. If he ever has a hankering for scones, he knows the exact ingredient measurements to make a single, perfect scone. So when a national baked-goods company recently released a 'scone loaf', he was excited. I was excited for him.
The opportunity to have single-serve scones in a convenient slice on tap in the freezer? Yes please. But when we tried it, it seemed to be nothing more than bread with, perhaps, some extra sugar. So, Joe decided to take it upon himself to create true scone loaf. Slice-able. Actual. Scone.
He succeeded. And he's shared his secret recipe. Refer the Bon Scone below.
(We've since learned there was doughnut loaf as well. Reports were that it was also just like sliced bread with sugar on top!)
Ingredients
- 3 cups self-raising flour
- 80g salted butter, softened, chopped
- 200ml milk, plus extra to brush
- 1/3 cup sugar
Method
- Preheat over to 190C/170C fan forced
- Line or grease a loaf tin (if you've found a silicone brand that doesn't transfer the taste to the loaf, PLEASE let me know!)
- Rub the butter into the flour until it resembles fine breadcrumbs
- Make a well in the centre and add the milk - mix together with a flat knife (so you don't ruin the fluffiness) until mixture comes together. Add tiny amounts of milk if required
- Turn the dough onto a lightly-floured surface and gently knead for about a minute until just smooth, (don't over knead dough until you want solid rock cakes instead).
- Form a bit of a loafy shape with the mixture and place it in a loaf tin
- Brush the loaf with milk
- Bake for 40 minutes or until risen and golden brown. Transfer to a wire rack and allow to cool slightly.
- Using a serrated knife, cut into thick slices and top with your favourite jam and/or cream.
My vote is NO cream (waste of space) and blueberry jam as pictured below. But whatever floats your scone.
Go forth and scone loaf it up. I assume you could freeze this in portions. And realistically is it any different from individual scones? Probs not. But it was fun to eat, it looked impressive and we did it to prove a point that what we made was actual real scone loaf.
Yours in baked goods,
Clare (and Joe, the true s'connoisseur)
7 comments
That looks delicious!! Joe is a national treasure for sharing his secret recipe ;) Gonna try it tomorrow. And I always go butter and golden syrup…mmmmm….
Oh traditional scone with rub it in method. Have you tried it with the CWA scone recipe with no butter just SR flour, cream, milk and pinch of salt?! I might and I’ll let you know!