About this Recipe
Baking in a woodfired oven is incredibly satisfying and takes you back to the days before technology took over. It is how all food was cooked, it is how we all ate but the art of fire cooking and baking has become a distant memory for most of us. However, I would definitely ask you to give it a try as baking in a woodfired oven adds a texture and taste that is unachievable in a modern oven so whether it is bread, cakes or my scones – give it a try!
350g self-raising flour, plus a little extra for dusting
1 teaspoon level baking powder
1/4 teaspoon salt
85g butter cubed
1 beaten egg
4 tbsp castor suger
Fire up the pizza oven – looking for 220C – 250C.
Mix the flour, salt and baking powder in a mixing bowl and mix in the butter using your fingertips until mixture is crumbly then add the sugar.
Heat the milk gently till just above room temp and add the milk to the flour, butter, salt, baking powder and mix either with your hands.
Empty the mixture onto a floured surface and then gently knead 2 or 3 times till smooth. Flatten the mixture to about 4cm.
Use a 5cm cookie cutter to cut out the scones.
Place onto a baking sheet and cook in the oven for approx 10 minutes.
The art of woodfired baking is not to cook in direct heat, my Alfa Pizza Duetto oven has a double oven so is perfect for baking.
Your woodfired oven has to have a large enough chamber to allow indirect heat – not directly next to the fire. It is an oven, not a barbecue!