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Mini Scones

Mini Scones

People always seemed stunned when I talk about baking cakes or desserts on the Egg. The Egg is no different to using your oven, well other than it keeps in far more moisture so I think it’s actually better for most cooks. 

My great friend Courtney, from just outside Chicago, loves a scone with clotted cream, however it’s not easily available over there. Whenever I make these, or even just have a scone, I think of her which is lovely. We’ve been friends for almost 35 years. 

Cooking surfaces

BBQ Temperature

Ingredients

  • 350g self-raising flour, plus more for dusting 
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter , cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice
  • 100g sultanas
  • beaten egg , to glaze
  • jam and clotted cream, to serve
  • 2 tbsp demerara sugar for sprinkling

Equipment

  • Just your EGG, a ConvEGGtor and a baking stone

Method

  1. Mix your flour, salt and baking powder in a bowl.
  2. Add the butter cubes and mix with the tips of your fingers until you’ve rubbed it into fine crumbs. I’ll own up, I do this in my Thermomix (food processor).
  3. Warm 175ml of milk, don’t get it hot.
  4. Add the vanilla extract and a squeeze of lemon juice to the milk.
  5. Setup your Egg for an indirect cook at 210°C. Place your stainless grid on your convEGGtor and then place the baking stone on top of them. You need all of these to preheat.
  6. Pour your milk mixture over your dried ingredients, add the sultanas and mix to combine.
  7. Tip out onto a floured surface and fold a few times (3-4).
  8. Form into a round 4cm thick.
  9. Use a 5cm cutter (small) with the smooth edge to cut the scones. Reform the dough and cut again. Repeat until you’ve used all the dough. Our mix made 13 scones.
  10. Place the scones on a piece of baking paper cut to the size of your baking stone.
  11. Brush the scones with the egg and sprinkle over the demerera sugar.
  12. Slide the scones onto the hot baking stone and cook for about 12 minutes until you are happy they are cooked through.

To serve

  • Serve them warm
  • Top with clotted cream, lashings, then strawberry jam.

I used to live in Devon so this is the only way to do it. Those mad Cornishmen try and make theirs with the clotted cream on top of the jam, it just gets too messy.