Scones
My scones recipe
This is a recipe I got from the Rose Bakery tea room and have been making for years now. You can decorate the dough with raisins, cranberries, dried fruit, citrus zest or simply eat them plain.
It's a really quick and easy recipe, with a few tips for success:
- knead the dough as little as possible, otherwise your scones will be too compact
- use a cookie cutter and don't hesitate to make small but thick scones
- don't forget to brown the scones, but be careful not to put any yellow on the edges, otherwise your scones won't puff up.
To make a dozen scones, you will need :
- 250 gr of flour
- 1 tablespoon of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 55gr of cold butter
- 150 ml of milk
- 80 g raisins, cranberries, dried fruit, etc. (optional)
- 1 egg to brown the scones before baking
In a bowl, mix flour, baking powder, sugar and salt.
Incorporate the butter with your fingers until you obtain a crumbly texture, then add the raisins or dried fruit of your choice.
Pour in the milk and mix with a fork, then knead the dough with your hands to form a ball. It shouldn't be sticky, but you can add a little flour if necessary.
Preheat your oven at 190°C.
Roll out the dough until 2-3 cm of thickness and cut out the scones using a cookie cutter. Place on a baking tray lined with baking paper and brush with the beaten egg.
Bake in the oven for around 15 minutes, until golden brown.
Just wait a few minutes after removing from the oven to enjoy the scones while they're still a little warm. You can top them with a dab of butter, fresh cheese or mascarpone and a bit of preserve, for a snack or breakfast that's as comforting as it is delicious.
At the moment, I love to accompany them with my apricot and kaffir lime zest preserve, because its freshness and gourmandise marry so well with the softness of the scone.
