By Chef Maverick
If you’re like me, the highlights of your day that makes each one different From the rest is FOOD.
Yeah, that’s how I remember each day from the next one. I ate cookies on Monday and waffles on Thursday and that’s as far as I can remember.
So here’s to our #LockdownRecipes we’ll be making together. These are tried and trusted recipes (as opposed to scribed from the internet) so you’d have to really try to NOT get it right.
Scones is one snack that hasn’t managed to catch on in Nigeria, despite being the all-time greatest of our colonial ex-masters.
Onew expect we would import it along with the language.
No Englishman’s afternoon is complete without Tea & Scones.
A handful of Scones can be quite filling so you can use it to substitute for lunch, or if you’re working from home, it’s a nice snack for those lengthy Zoom meetings that just won’t end!
So let’s make some Scones together!
Prep Time 10 minutes
Cook Time 15 minutes
250 g all-purpose flour
4 tsp baking powder
⅛ tsp salt
2 tbsp sugar
2 tbsp oil or 4 tbsp mashed banana
1 cup milk
1 large egg (separate yolk from white)
– In a large bowl, whisk the flour, baking powder, salt, and sugar a couple times to combine.
– Add the oil (or banana if you’re adventurous) and whisk 7-10 times until the oil is completely distributed. You shouldn’t see any clumps of oil, and the mixture should have a sandy texture to it.
– In a small bowl, whisk the milk and egg yolk. Take out 2 tbsp of it for “egg wash” and pour the rest into the bowl of dry ingredients. Stir lightly with a spatula to mix it, until a sticky dough forms.
– Transfer to a lightly floured worktable and fold gently about 10 times until the dough comes together into a relatively smooth ball.
Take care not to knead too much or add too much dusting flour, or the dough will be tough and not rise as high.
– Use a rolling pin or a smooth bottle to roll the dough out about an inch thick and use any round jar cover or cutter about 2.5″ wide to cut out circles.
*When cutting the circles, just press the cutter down. Don’t twist from side to side!
– Re-roll the scraps and keep cutting till you exhaust the dough. Place the scones onto a baking sheet-lined baking pan and brush the tops with the reserved egg wash.
– You can let it “rest” for 15 mins or if you’re in a hurry you can proceed to bake immediately.
Yes, I understand you’re scrumgry and the scones won’t eat themselves.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!
Scones can be eaten with Jam, Spread, Marmalade, Cream or just plain with a cuppa Tea
If you made this recipe, post a picture of your finished product to our social media page with hashtag #LockdownRecipes.
Also, let us know the technical parts that stymied you so we can improve on simplifying the recipies for everybody!
Chef Tolu is on Twitter as @Maverick