BrunchSnack

Classic Scones with Jam and Cream

Name: Classic Scones with Jam and Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 racions
Cuisine: british
Ingredients: 300 g all-purpose flour sifted; 2 ct baking powder; 50 g granulated sugar; 0,25 ct salt; 75 g unsalted butter cold, cubed; 150 ml milk; 1 u egg beaten, for egg wash; 1 tassa strawberry jam; 1 tassa clotted cream

These classic British scones are light, fluffy, and perfect for a simple brunch or afternoon tea. Serve them warm with your favorite jam and a dollop of clotted cream or whipped cream.

Una recepta original de Forkin

Temps total: 35 min
Racions: 8
Dificultat: Mitjana

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gall-purpose flour, sifted
2 ctbaking powder
50 ggranulated sugar
0,25 ctsalt
75 gunsalted butter, cold, cubed
150 mlmilk
1 uegg, beaten, for egg wash

for serving

1 tassastrawberry jam
1 tassaclotted cream

Estris

scone cutter · large bowl · wire rack · baking sheet

Elaboració

Pas a pas

1
Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.
Uns 5 min
2
In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.
Uns 1 min
3
Add the cold, cubed unsalted butter to the dry ingredients.
4
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
Uns 3 min
Nota de cuina: Work quickly to prevent the butter from getting too warm.
5
Make a well in the center of the mixture and pour in most of the milk, reserving a small amount.
Uns 1 min
6
Mix with a knife or your hands until a soft, shaggy dough forms, adding more milk if needed to bring it together.
Uns 2 min
Nota de cuina: Do not overmix, as this can make the scones tough.
7
Turn the dough out onto a lightly floured surface and gently pat or roll it to a thickness of about 2-3 cm (1 inch).
Uns 2 min
8
Using a 6cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.
Uns 3 min
Nota de cuina: Press straight down with the cutter; twisting can prevent them from rising evenly.
9
Brush the tops of the scones with the beaten egg.
Uns 1 min
10
Bake for 12-15 minutes, or until golden brown and well-risen.
Uns 15 min
11
Remove from the oven and transfer to a wire rack to cool slightly.
12
Serve warm with strawberry jam and clotted cream.

Conservació

Com conservar-ho

Store leftover scones in an airtight container at room temperature.

Com reescalfar-ho

Reheat in a preheated oven at 160°C (325°F) for 5-7 minutes until warmed through.