Category Archives: Combi Steamer

I have been using this recipe, without fail since I discovered it in the 1980’s.  The addition of Cream instead of butter makes a light, fluffy and more tender scone without that soda taste you can get sometimes. It makes about 9 large scones or 12 regular.

Basically the rule with Scones is to make the dough as soft as you can and then bake as quickly as you can.
I am currently testing this recipe to adapt it to the Combi Steamer but for now this is baked in a normal oven.

Combi Steamer test update:

Using the Combi Steamer produced a much lighter scone but took a couple of extra minutes.

I cooked them in Combination mode 190°C + 30% steam for 12 minutes on a pre-heated oven tray.

Preheat Oven Fan Forced 180 o or Conventional 210 o  I could use the Oven only in the Combi for this and the flat baking tray that comes with the oven.

Put a baking tray in the oven as it pre heats so you get extra heat from the base

Ingredients:

2 cups Self Raising flour, sometimes you need a touch more.
1 egg
1 tbsp. castor sugar
1/2 cup cream
1/3 cup milk
small pinch of salt

Method:

1. In a large bowl beat egg and sugar together until light and creamy.
2. Add cream and milk, mix well.
3. Add sifted flour and salt to quickly mix to a soft dough with a table knife.  You just want to bring it all together.
4. Turn onto floured surface, bring it all together then gently ‘pat’ into a slab about 2cm thick.  Don’t roll it out or knead it too much, you just need to pat it together and be gentle!
5. Cut with a cutter that has been dipped in extra flour.  Bring together the left over bits and pat those together so all the dough is used.
6. Place the scones so they are just touching each other on a piece of baking paper large enough to fit and be lifted onto the hot tray.
7. Carefully remove tray from oven and working quickly and carefully slide the baking paper with the cut scones onto it. The scones just touching each other gives them all support to rise together.
   

8.      Brush quickly with a little milk and cook for 10 minutes.

Delicious served with jam and cream 🙂