SnackBrunchDessert

Classic British Scones

Name: Classic British Scones
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4 annosta
Cuisine: british
Ingredients: 225 g self-raising flour sifted; 25 g caster sugar; 1 hyppysellinen salt; 50 g unsalted butter cold, cut into small cubes; 125 ml whole milk; 1 kpl egg beaten; 1 rkl whole milk; 4 rkl strawberry jam; 120 g clotted cream

These light, fluffy scones have a tender crumb and are a cornerstone of a traditional British afternoon tea. They are simple to make and best served warm from the oven with generous amounts of jam and clotted cream.

Alkuperäinen resepti: Forkin

Kokonaisaika: 35 min
Annoksia: 4
Vaikeustaso: Keskitaso

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

scones

225 gself-raising flour, sifted
25 gcaster sugar
1 hyppysellinensalt
50 gunsalted butter, cold, cut into small cubes
125 mlwhole milk

egg wash

1 kplegg, beaten
1 rklwhole milk

to serve

4 rklstrawberry jam
120 gclotted cream

Välineet

pastry cutter · pastry brush · large bowl · wire rack · baking sheet · parchment paper · knife

Valmistusohje

Vaihe vaiheelta

1
Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.
Noin 2 min
2
In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.
Noin 1 min
3
Add the cold butter cubes to the flour mixture.
Noin 1 min
Kokin vinkki: Keeping the butter very cold is crucial for a flaky texture.
4
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Noin 3 min
5
Make a well in the center of the mixture and pour in the milk for the scones.
Noin 1 min
6
Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.
Noin 1 min
Kokin vinkki: Using a knife prevents overworking the dough, which keeps the scones light.
7
Turn the dough out onto a lightly floured surface and knead it very gently just two or three times until it comes together.
Noin 1 min
8
Pat the dough out to an even thickness of about 2cm.
Noin 1 min
Kokin vinkki: Avoid using a rolling pin if you can, as patting by hand is gentler on the dough.
9
Use a 5cm round cutter to stamp out the scones. Push the cutter straight down without twisting.
Noin 1 min
Kokin vinkki: Twisting the cutter can seal the edges and prevent the scones from rising evenly.
10
Place the scones on the prepared baking sheet, leaving a little space between each one.
Noin 1 min
11
Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.
Noin 1 min
12
In a small bowl, combine the beaten egg with the milk for the egg wash.
Noin 1 min
13
Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.
Noin 1 min
Kokin vinkki: Drips can glue the scone to the tray and inhibit its rise.
14
Bake for 12-15 minutes, until the scones are well-risen and golden brown.
Noin 15 min
15
Transfer the baked scones to a wire rack to cool slightly before serving.
Noin 5 min
16
Serve the scones warm with strawberry jam and clotted cream.

Säilytä hyvänä

Säilytys

Store in an airtight container at room temperature for up to 2 days.

Uudelleenlämmitys

Reheat in an oven at 150°C for 5-7 minutes until warmed through.