Scones (Dikuku)

To make scones from scratch using cake flour, start by sifting together 7 cups of cake flour, 7 teaspoons of baking powder, a pinch of salt, and 1.5 cups of sugar in a bowl. In a separate bowl, whisk together 4 eggs, 2 cups of milk, and 2 teaspoons of vanilla essence. Grate 400g of cold margarine into the flour mixture until it resembles crumbs. Then, combine the wet and dry ingredients, mixing gently to avoid overworking the dough.

If you're looking for dietary substitutions for this scone recipe, you can replace the cake flour with a gluten-free flour blend for a gluten-free option. For a dairy-free version, substitute the milk with almond milk or coconut milk, and use a dairy-free margarine. Additionally, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of regular eggs for a vegan option.

To keep your leftover scones fresh, allow them to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Wrap each scone individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, simply thaw at room temperature or reheat in the oven.

Scones are perfect for afternoon tea and pair wonderfully with clotted cream and jam. You can also serve them with butter, honey, or a fruit spread. For beverages, consider serving them with a pot of freshly brewed tea, coffee, or even a glass of sparkling lemonade for a refreshing twist.

To determine if your scones are perfectly baked, look for a golden brown color on the top and sides. They should also feel firm to the touch and have risen nicely. If you insert a toothpick into the center, it should come out clean or with a few crumbs attached, indicating they are fully cooked. Baking time is typically around 15 minutes, but keep an eye on them as ovens may vary.