Small Scones with Whey and Lime

I can cook, but baking is not my strongest side. ;-). Therefore, I keep my baking simple, like these scones with whey and lime juice ;-). Almost every Saturday, I try to bake something for the weekend because my daughter likes it so much. I’m learning ‘on the go’.

On Instagram, I post, besides my Indonesian recipes, also other recipes or things I adore.

Father’s day breakfast with freshly baked scones (savory and sweet) and dad’s favorite: sushi with coquilles!

Whey from yogurt
Because I regularly make (Greek) yogurt myself, I have leftover whey. Whey is fantastic. It’s a by-product of Greek yogurt or Dutch ‘hangop’. Whey can easily be frozen or kept in the fridge for days.

With whey, you can make loads of things like pancakes or shakes, but today its scones. Dough for scones needs some acidity. Whey is already a little acidic, but I add some extra lime juice as well.

You can also use milk with lime juice or yogurt to add to the dough.

In classic scones recipes, buttermilk is added. Not easy to get here in Holland, so this is a helpful alternative.

Savory or sweet

Scones are not cake nor bread, but something in the middle.

You can make them savory with parmesan cheese, for example, or extra sweet by adding more sugar and raisins.

They are fantastic as breakfast. They only need about 10 minutes in the oven. I measure all my ingredients the evening before and leave it on the kitchen counter (except for the whey/milk). The next morning the scones are done in less than 30 minutes.


This scones recipe is enough for 30 small scones and done in 30 minutes.

Small Scones with Whey and Lime

Ingredients

350 grams of self-raising flour
3 tablespoons of white caster sugar
80 grams of butter
1/4 teaspoon salt
1 teaspoon bicarbonate

175 ml of whey (or replaced with regular milk or yogurt)
juice of a lime
beaten egg to cover the scones

jam
sour cream, crème fraîche or clotted cream

Preparation

I set the oven to 220 degrees Celsius (regular heat – not hot air). I let the baking tray warm up in the oven.

A grainy mix

I mix the self-raising flour, sugar, butter, salt and a teaspoon of bicarbonate, with a spoon (or with hands), in a big bowl. It is a lumpy mix and does not seem to be right. But it is!

Bicarbonate will only taste good if there is some acidity in the dough. For these scones, bicarbonate is fine, but not for everything that comes out of the oven. Read more about bicarbonate and how to get rid of the bitter taste here.

Whey or milk and lemon

I mix the lemon and the whey (or milk). I make sure both are at room temperature. If you want to prepare your ingredients the evening in advance, just leave your whey or milk in the fridge and pop it in the microwave for 30 seconds the next morning.

Super wet dough

Now I pour, in 3 sessions, the whey/lemon mixture into the flour. The dough stays sticky and very wet.

I take out the dough from the bowl and, with flour-sprinkled hands, I fold the dough about 3 times. I press gently and make sure all the flour is well-absorbed. Real kneading is not necessary.

Round cookie cutter

I form the dough into a 4-centimeter thick layer and I cut with a cookie cutter (5 centimeters diameter) dipped in some flour, 30 scones (reform a thick 4-centimeter layer when you first cutting session is done).

Hot baking tray

The hot baking tray can be extracted from the oven now. On top of some parchment paper, I lay my 30 scones and brush some egg wash on top.

I bake them in the middle of the oven (220 degrees Celsius) for 12 minutes. Every oven is different, but scones need about 10 minutes. Keep an eye on them. It the outside turns beautifully light brown, they are done.

Freeze

We eat as much as we can and freeze the rest. Fancy scones with tea? Defrost them and place in an oven of 150 degrees for a few minutes. They will be as fresh as the day you’ve made them.

Clotted cream and jam

Clotted cream and jam are traditionally served with scones. Clotted cream tastes like a mix of whipped cream and butter. You can not get clotted cream in the Netherlands easily.

I serve sour cream (20% fat) or crème fraîche (35% fat) as a condiment. It is less fat than the clotted cream which contains at least 55% fat.

You can also mix 5 parts crème fraîche and 4 parts of mascarpone to make a ‘fake’ but tasty clotted cream.

But here is an explanation video how to make real clotted cream in a modern way (10 hours in the oven!).

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