ENGLISH SCONES
- hgbrinda
- Dec 28, 2020
- 2 min read
Last year my daughter and I spent few lovely summer days in London. Highlight of our trip was visiting tea rooms to enjoy buttery flaky scones served with clotted cream and jam. We were addicted to them! When a dear friend @soudough _ journey_singapore shared a fool proof recipe of Scones shared by the pastry chefs of @royalfamily, I had to try it! What can I say? brought back some nostalgic memories. Scones were perfectly crusty on the top and bottom, buttery and flaky in the middle, rose beautifully in the oven which I have failed to achieve many times and they were delicious!!! I used thinned down coconut yoghurt to make it lactose free and it worked great! We relished it with passion fruit curd, salted butter and fig jam
!
Makes: 20-24 scones
INGREDIENTS:
500 gms Plain Flour
28 gms Baking Powder
94 gms Butter
86 gms
Sugar
2 Whole Eggs
140ml Butter Milk (I used 80 gms greek style coconut yoghurt + 60 gms water, whisked it together to get thinner version)
100 gms Sultanas - a type of raisin (Cover in hot water and leave to soak for 30 minutes)
METHOD:
Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed. ( I used food processor here)
In a separate bowl, whisk the eggs and buttermilk together
Add the liquid to the crumb mixture
Continue to mix the dough, until it is smooth
Add the sultanas, and mix until evenly distributed
Remove the dough from the bowl, flatten the dough and cover with a cling wrap
Leave to rest for approximately 30 minutes in refrigerator (I put it in refrigerator as its very humid here, it gets tricky with buttery dough. You can leave it out if in cold place)
Preheat oven to 180 C
Roll out the dough to a thickness of 2.5 cm (be accurate) and cut to desired shape. ( I used 2” round diameter cutter). Move the round cut scones dough on a baking tray lined with silicon mat or baking paper maintaining some distance between each of them
Rest the scones for another 20-30 minutes
Gently egg wash the top of the scones
Bake in the oven for 12 -14 minutes until golden brown on top
Cool before serving with jam and clotted cream
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