TRADITIONAL BRITISH RECIPE: Scones are the quintessential part of the British way of life, and it's under threat. Such an innocuous looking little thing with no sugary icing or exotically-perfumed ganache to hide behind are impossible to resist.
Scones are the bold response to the towering triumphs of the french soufflé.
The raising agent is clearly important, yet many people are divided over which gives the best results. You can use Baking Soda, Baking Powder, Self-Raising Flour, Cream of Tartar or a combination of all of the above.
The traditional recipe for scones is is clear: sieving the flour, raising agent and salt into a bowl, quickly rubbing in the cold butter, stirring in the sugar then adding the liquid (buttermilk, milk, or milk and eggs depending on the recipe) and mixing it all together to make a dough. This is then shaped into an even thickness, cut out, brushed with a little milk and baked at 200C for 12 minutes.
But you can twist it a bit. Totally up to you. Once you get used to this recipe, it will be very hard to screw it up.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 16 Scones |
Ingredients:
| Conversions |
Directions:
01 - Adjust an oven rack to the middle position and heat the oven to 200C / 400F.
02 - Mix Flour, Double Cream ( or Milk ), Baking Powder, Butter, Sugar and Salt in a large bowl.
03 - Add 1 Egg into the mixture and stir until a dough begins to form ( 45 seconds - do not overmix ).
04 - Transfer the dough and all the remaining flour to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball ( 10 seconds ).
05 - Flatten the dough ( with your hands or with a roll ) into a disc, and fold it into half ( repeat about 3 times - this will create the layer effect ).
06 - Cut the Scones using a round medium sized cookie cutter ( at a glass ).
07 - Place the Scones on an ungreased baking sheet.
08 - Now for the glaze, beat 1 Egg and 1 tbsp of Milk in a small bowl, and brush the tops of the Scones with the Egg mixture.
09 - Bake until the Scone tops are light brown, 12 to 15 min.
10 - Cool on a wire rack for at least 10 minutes.
11 - Serve warm with Strawberry Jam, fresh Ricotta cheese or some Unsalted Butter.
Notes:
- You can leave the dough resting in the fridge for 15 minutes before cutting it into shapes.
- 150ml Milk can be used as an alternative to Double Cream.
- For the topping you can also use 1 Full Egg without Milk.
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