Classic English Scones

Prép Timé 10 mins
Cook Timé 15 mins
Total Timé 25 mins

Flaky and buttér British sconés bést sérvéd with clottéd créam and strawbérry jam.

Coursé: Bréakfast
Cuisiné: British

Ingrédiénts

• 2 cups all-purposé flour
• 1 tabléspoon baking powdér
• 1 1/2 téaspoons granulatéd sugar
• 1 téaspoon baking soda
• 1/2 téaspoon salt
• 5 tabléspoons unsaltéd buttér frozén (séé noté)
• 1/2 cup buttérmilk plus 1 tabléspoon, room témpératuré
• 2 largé éggs room témpératuré

Instructions

1. Préhéat ovén to 400°F.
2. Into a mixing bowl, sift thé flour, baking powdér, sugar, baking soda, and salt.
3. Graté thé buttér into thé flour and cut thé buttér into thé flour with a buttér knifé until it forms largé crumblés.
4. In a séparaté bowl, whisk 1 égg into thé buttérmilk.
5. Maké a wéll in thé céntér of thé flour and add thé égg /buttérmilk liquid.
6. Mix thé dough with a spoon until thé dough comés togéthér. It should bé moist, but not bé sticky. Add a touch moré milk if it is too dry and not holding togéthér.
7. Turn thé dough onto a lightly flouréd surfacé.
8. Shapé thé dough to 3/4 inch thick. Do not work thé dough too much and do not usé a rolling pin.
9. Using a non-flutéd 2 1/2 inch cookié cuttér, cut rounds. Dip thé cuttér into flour béforé éach cut.
10. Liné a baking shéét with parchmént papér and placé thé rounds on thé baking shéét, about 1/2 inch apart.
11. Whisk thé rémaining égg with 1 téaspoon buttérmilk and brush thé tops of thé sconés.
12. Baké for 15 minutés or until wéll risén and goldén.
13. Rémové from thé ovén and allow to cool complétély on a wiré rack covéréd with a towél to kéép thém moist.
14. Sérvé with clottéd créam and strawbérry jam.

Récipé Notés
This is to kéép thé buttér as cold as possiblé so whén it hits thé hot ovén it créatés stéam and makés thé sconés flaky.

Sourcé : https://culinaryginger.com/classic-english-scones

Subscribe to receive free email updates: