Classic British Scones

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.

   حوالي 2 د

2. 2

   In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.

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3. 3

   Add the cold butter cubes to the flour mixture.

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   ملاحظة الطاهي: Keeping the butter very cold is crucial for a flaky texture.

4. 4

   Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

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5. 5

   Make a well in the center of the mixture and pour in the milk for the scones.

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6. 6

   Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.

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   ملاحظة الطاهي: Using a knife prevents overworking the dough, which keeps the scones light.

7. 7

   Turn the dough out onto a lightly floured surface and knead it very gently just two or three times until it comes together.

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8. 8

   Pat the dough out to an even thickness of about 2cm.

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   ملاحظة الطاهي: Avoid using a rolling pin if you can, as patting by hand is gentler on the dough.

9. 9

   Use a 5cm round cutter to stamp out the scones. Push the cutter straight down without twisting.

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   ملاحظة الطاهي: Twisting the cutter can seal the edges and prevent the scones from rising evenly.

10. 10

    Place the scones on the prepared baking sheet, leaving a little space between each one.

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11. 11

    Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.

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12. 12

    In a small bowl, combine the beaten egg with the milk for the egg wash.

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13. 13

    Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.

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    ملاحظة الطاهي: Drips can glue the scone to the tray and inhibit its rise.

14. 14

    Bake for 12-15 minutes, until the scones are well-risen and golden brown.

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15. 15

    Transfer the baked scones to a wire rack to cool slightly before serving.

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16. 16

    Serve the scones warm with strawberry jam and clotted cream.