Classic British Scones
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.
Оригинальный рецепт от Forkin
- Общее время
- 35 мин
- Порции
- 4
- Сложность
- Средне
Информация об аллергенах: может содержать яйца, глютен и молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
scones
- 225 gself-raising flour, sifted
- 25 gcaster sugar
- 1 щепоткаsalt
- 50 gunsalted butter, cold, cut into small cubes
- 125 mlwhole milk
egg wash
- 1 шт.egg, beaten
- 1 ст. л.whole milk
to serve
- 4 ст. л.strawberry jam
- 120 gclotted cream
Инвентарь
pastry cutter · pastry brush · large bowl · wire rack · baking sheet · parchment paper · knife
Приготовление
Шаг за шагом
- 1
Preheat your oven to 220°C (200°C fan) and line a baking sheet with parchment paper.
Около 2 мин
- 2
In a large bowl, combine the sifted self-raising flour and salt, then stir in the caster sugar.
Около 1 мин
- 3
Add the cold butter cubes to the flour mixture.
Около 1 мин
Совет повара: 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.
Около 3 мин
- 5
Make a well in the center of the mixture and pour in the milk for the scones.
Около 1 мин
- 6
Use a dinner knife to quickly combine the ingredients into a soft, slightly sticky dough.
Около 1 мин
Совет повара: 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.
Около 1 мин
- 8
Pat the dough out to an even thickness of about 2cm.
Около 1 мин
Совет повара: 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.
Около 1 мин
Совет повара: 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.
Около 1 мин
- 11
Gently bring the dough scraps together, re-pat, and cut out more scones until all the dough is used.
Около 1 мин
- 12
In a small bowl, combine the beaten egg with the milk for the egg wash.
Около 1 мин
- 13
Brush the tops of the scones with the egg wash, being careful not to let it drip down the sides.
Около 1 мин
Совет повара: 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.
Около 15 мин
- 15
Transfer the baked scones to a wire rack to cool slightly before serving.
Около 5 мин
- 16
Serve the scones warm with strawberry jam and clotted cream.
Правильное хранение
Store in an airtight container at room temperature for up to 2 days.
Reheat in an oven at 150°C for 5-7 minutes until warmed through.