SnackBrunchDessert

Classic British Scones

Name: Classic British Scones
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porties
Cuisine: british
Ingredients: 225 g self-raising flour sifted; 25 g caster sugar; 1 snufje salt; 50 g unsalted butter cold, cut into small cubes; 125 ml whole milk; 1 st egg beaten; 1 el whole milk; 4 el 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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld

Vegetarisch

Allergeneninformatie: kan eieren, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

scones

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

egg wash

1 stegg, beaten
1 elwhole milk

to serve

4 elstrawberry jam
120 gclotted cream

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.
Ongeveer 2 min
2
In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.
Ongeveer 1 min
3
Add the cold butter cubes to the flour mixture.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
5
Make a well in the center of the mixture and pour in the milk for the scones.
Ongeveer 1 min
6
Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
8
Pat the dough out to an even thickness of about 2cm.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
11
Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.
Ongeveer 1 min
12
In a small bowl, combine the beaten egg with the milk for the egg wash.
Ongeveer 1 min
13
Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 15 min
15
Transfer the baked scones to a wire rack to cool slightly before serving.
Ongeveer 5 min
16
Serve the scones warm with strawberry jam and clotted cream.

Goed bewaren

Bewaren

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

Opwarmen

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