Classic Scones with Jam and Cream

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.

   Ca. 5 min.

2. 2

   In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.

   Ca. 1 min.

3. 3

   Add the cold, cubed unsalted butter to the dry ingredients.

4. 4

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

   Ca. 3 min.

   Kokkens note: Work quickly to prevent the butter from getting too warm.

5. 5

   Make a well in the center of the mixture and pour in most of the milk, reserving a small amount.

   Ca. 1 min.

6. 6

   Mix with a knife or your hands until a soft, shaggy dough forms, adding more milk if needed to bring it together.

   Ca. 2 min.

   Kokkens note: Do not overmix, as this can make the scones tough.

7. 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).

   Ca. 2 min.

8. 8

   Using a 6cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.

   Ca. 3 min.

   Kokkens note: Press straight down with the cutter; twisting can prevent them from rising evenly.

9. 9

   Brush the tops of the scones with the beaten egg.

   Ca. 1 min.

10. 10

    Bake for 12-15 minutes, or until golden brown and well-risen.

    Ca. 15 min.

11. 11

    Remove from the oven and transfer to a wire rack to cool slightly.

12. 12

    Serve warm with strawberry jam and clotted cream.