Buttery scones are my favourite. It’s where the love for baking started. My grandmother and I would always make them when we came to visit and they’re definitely a family favourite. Her and I are close and she is basically my second mother. With Mother’s Day round the corner, I thought it would lovely to make this treat for the momma bear whilst sipping on rooibos tea. I decided to add some Remy Martin XO because treat yourself.
Ingredients
Scones
- 1/2 cup whole milk(I used low fat because my household is a low fat house lol)
- 50g plain yoghurt
- 1/2 teaspoon vanilla essence
- 350g self raising flour
- 1 teaspoon baking powder
- A pinch fine salt(not the crystal salt bae salt)
- 100g cubed butter
- 50g caster sugar
- 1 egg
Fig, Honey and Remy Martin XO cream
- 150ml Cream
- 50ml Remy Martin XO
- 3 figs cut in halves.
- Squeeze of honey (do it to taste)
Method
- Preheat the oven to 220C.
- Whisk together the milk, yoghurt and vanilla essence in small bowl.
- Sieve through flour, baking powder and salt into a large mixing bowl and whisk it together
- Add the cubed butter and work them together with your fingertips by squeezing the flour and butter between your fingers –
- Don’t do this for long – do it until there are small clumps of butter.
- Add the sugar and stir it through, then make a well in the middle and pour in the milk.
- Use a butter knife to gradually mix the flour and liquid together, until it is loosely combined
- Use your hands to form the dough into a ball.
- Flour your work station and use a rolling pin to roll out the dough; and shape the dough into a 20cm long rectangle.
- Fold it in half and roll it out again, rotate it at 90 degrees and fold it in half again. Then roll it out to be 1cm thickness.
- Dip a cookie cutter (or cup – like I used) into flour before cutting into the dough with your cup/cookie cutter. Line these on to a lightly butter baking tray.
- Mix the egg to make an egg wash. Brush it over the top of each scone, trying to avoid the sides.
- Bake for 15 minutes until they are well risen and cooked till golden brown. Transfer to a cooling rack once done.
CREAM TIME
- In a bowl mix add the cream. Scoop out the inside of the figs and place into the bowl.
- Using a hand-mixer whisk the cream until its just about to form soft peaks.
- Slowly add in your Remy Martin XO, into the cream.
- Do this slowly as the cream and Remy Martin are different temperatures and you don’t want this to go wrong. ( I recommend 15ml at a time)
- Whisk until the soft peaks form and add honey to taste.
I love tea, and for the most part I have been having tea every single day. One in the morning to warm up my body and one in the evening as a night cap. These delicious buttery scones are to be enjoyed with those that make you happy, whether it be a mother figure in your life, family, with friends or just by yourself. So grab a pot of tea and enjoy this treat.
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