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Scones from the Woodfired Oven

Scones from the Woodfired Oven

Here in Devon scones are a serious business but we’ve found scones from the woodfired oven beat all others into a cocked hat. Light and fluffy inside with a golden brown crust – sweet or savoury, they are a delight. We use the best recipe we’ve found from our friend Richard Hunt at the Devon Scone Company and used that to great effect – we think you’ll love them too.

And as it’s National Cream Tea day on the 29th June it’s a bit of a win-win!

Check out this week’s Woodfired Weekly on our youtube channel to watch what we did and below is the recipe so you can try it at home yourselves.

 

Scones from the Woodfired Oven – Ingredients

500g plain white flour

100g butter

100g caster sugar (omit this for the savoury ones)

60g milk powder

30g baking powder

400ml buttermilk or thin yoghurt or a mixture of both

2 eggs

Scones from the Woodfired Oven – Equipment

Oven at 4 Mississippi

Baking Sheet

Peel

Wire rack

Dough scrapers

Heat deflector like the one we used in our Beer Can Chicken recipe

Scones from the Woodfired Oven

Heat deflector made from a baking sheet

Scones from the Woodfired Oven – Method

  1. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar (if using), milk powder and baking powder.
  2. Stir in the buttermilk and 1 egg to bring the mixture together.
  3. Knead lightly on a clean work surface for 2-3 minutes to get a soft smooth dough.
  4. Gently roll out the dough to a thickness of 3cm on a lightly floured surface.
  5. Using a 7.5cm round cutter, stamp out rounds of the dough and place on a baking sheet lined with baking parchment. Use up all the dough, rekneading and rolling out as required. Or for the savoury one, we rolled out the dough to a circle 3cm thick then scored 8 lines in the top and baked it whole.
  6. Beat the remaining egg with a pinch of salt and brush over the tops of the dough circles. Leave the scones to rest for 10 minutes.
  7. Bake in the oven for 12-15 minutes with the door shut and the flue open until well risen and golden brown. This will take about 20-25 minutes for the whole scone.
  8. Cool on a wire rack and serve with clotted cream and jam or cheese and chutney.

Scones from the Woodfired Oven – Alternatives

We added the finely grated zest of 1 lemon and 1tsp dried rose petals to our sweet scones  – perfect with strawberry jam .

To the savoury scone, we added 100g grated Red Shropshire cheese and 1tbsp chopped fresh marjoram to the dry mixture and 1tsp grain mustard to the wet ingredients.

Try your own flavour combinations to find out your favourites.

Scones from the woodfired oven

Fresh scones straight from the oven

Look forward to seeing  you next week for more Woodfired Weekly and do let us know how you get on with this week’s recipe.

David and Holly

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