Scrumptious BBQ Scones
Scones on the BBQ – oh yes! Quick to rustle up, quick to bake and quick to eat! No need to wait for them to cool, they’ll be ready to tuck into when they come off the grill. Strawberries will be at their peak so I’ve topped these with clotted cream and poached some strawberries in some fruit jam and a splosh of wine from the cabinet, gently warming it through on the grill. I’m in Devon, so it is cream first! These will make a delicious dessert for your al fresco dining this summer.
Ingredients
Makes 7 (easily doubled)
225g self-raising flour
1 teaspoon baking powder
35g butter, chopped into small pieces and at room temperature
25g caster sugar
1 egg
115ml milk
Method
1. Set your BBQ for indirect cooking. I used the Kamado Joe Konnected Joe to bake these scones – dome temperature 200°C.
2. Put in the flour and baking powder into a large bowl. Add in the butter and rub it into the flour using your fingertips. You want the mixture to resemble fine breadcrumbs. Tip in the sugar and mix well.
3. Pour out your milk into a jug and add in the egg. Whisk together with a fork. Keep back 2 tablespoons for glazing the scones.
4. Pour this into the dry ingredients (you might not need it all) and mix with a blunt knife until it comes together into a dough.
5. Turn the dough out onto a floured surface. You don’t want to handle it too much. Press the dough out into a large patty using your hands to about a thickness of 2cm.
6. Take your scone cutter and press straight into the dough. Don’t twist. Carefully lift the scone cutter out and place the scone on a lined baking tin. Continue to cut out the remaining scones, re-kneading the dough lightly to cut out the rest. You should get seven scones from this mixture. I used a 6cm diameter cutter.
7. Brush the tops with the milk and egg mixture. Bake for about 20 minutes. The base should be coloured and sound a little hollow when tapped on the bottom and should be well risen.
8. Serve with clotted cream and poached fruit. These are best eaten on the day you make them.
TOP TIPS
• Place your baking tin with your scones in on an upside down tin on top of the grills. This will help stop the base browning too much.
• Push the cutter straight down in to the mixture. Don’t twist. They will keep their shape better and will help with the rising.
• Leave the scones once you have cut them out for 15 minutes before brushing with the egg mixture and baking. This gives time for the baking powder to activate and you get a better rise.
• Only brush the tops of the scones, not the sides. If you brush the sides, it will stop the scones from rising.
More Recipes Ideas from Sue Stoneman
Method
1. Set your BBQ for indirect cooking. I used the Kamado Joe Konnected Joe to bake these scones – dome temperature 200°C.
2. Put in the flour and baking powder into a large bowl. Add in the butter and rub it into the flour using your fingertips. You want the mixture to resemble fine breadcrumbs. Tip in the sugar and mix well.
3. Pour out your milk into a jug and add in the egg. Whisk together with a fork. Keep back 2 tablespoons for glazing the scones.
4. Pour this into the dry ingredients (you might not need it all) and mix with a blunt knife until it comes together into a dough.
5. Turn the dough out onto a floured surface. You don’t want to handle it too much. Press the dough out into a large patty using your hands to about a thickness of 2cm.
6. Take your scone cutter and press straight into the dough. Don’t twist. Carefully lift the scone cutter out and place the scone on a lined baking tin. Continue to cut out the remaining scones, re-kneading the dough lightly to cut out the rest. You should get seven scones from this mixture. I used a 6cm diameter cutter.
7. Brush the tops with the milk and egg mixture. Bake for about 20 minutes. The base should be coloured and sound a little hollow when tapped on the bottom and should be well risen.
8. Serve with clotted cream and poached fruit. These are best eaten on the day you make them.
TOP TIPS
• Place your baking tin with your scones in on an upside down tin on top of the grills. This will help stop the base browning too much.
• Push the cutter straight down in to the mixture. Don’t twist. They will keep their shape better and will help with the rising.
• Leave the scones once you have cut them out for 15 minutes before brushing with the egg mixture and baking. This gives time for the baking powder to activate and you get a better rise.
• Only brush the tops of the scones, not the sides. If you brush the sides, it will stop the scones from rising.
