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Outdooroven recipe: Scones

Outdooroven recipe: Scones

What is better for a festive Easter brunch than freshly baked scones? 

Fill them with clotted cream and jam for the classic recipe or go for a modern twist with savory toppings, such as smoked salmon and cream cheese.


Ingredients

  • 250 grams self-rising baking flour

  • 125 ml milk

  • 50 grams unsalted butter

  • 1 egg yolk

  • 2 tablespoons sugar

  • 1 teaspoon vanilla extract

  • pinch of salt

  • extra dash of milk

  • whipped cream or clotted cream and jam


Method

  1. Preheat the Outdooroven to 220 degrees.

  2. Mix together the baking flour, sugar, butter and a pinch of salt and knead into a crumbly dough.

  3. Add the milk and vanilla extract and mix together. Knead with your hands to form a smooth dough.

  4. Roll out the dough (to about the same height as the phalanx of your pinky) and use a cookie cutter to cut out the scones. Repeat until you run out of dough.

  5. Beat the egg yolk with a splash of milk and brush the top of the scones before they go into the oven. This will give the scones a nice golden brown color.

  6. Place the scones in the Ovendish in the Outdoor oven and bake for about 15 minutes until golden brown.

  7. Let the scones cool for a while and break them open with your hands.

  8. Fill the scones with whipped cream or clotted cream and jam. Enjoy!
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