Classic Scones Posted on
November 11, 2012 by
Breakfast, Pastries, Recipes
It has been a while ago… I still distinctly remember the small bakery shop in Wales where a dear friend of mine had brought me once to have a proper English afternoon tea with scones, clotted cream and strawberry jam. We spoke about friendship and life, we bought antiques and we parted with a promise to see each other soon again. I do remember the moment, I remember my friend but I had forgotten everything about the scones. How could that be, I will never know. I have re-descovered them a week ago, in all their mouth-watering variety of cheese flavour, dry fruit cherry flavour, raisons flavour… With every bite we wanted more, with every new flavour discovery we were enthusiastically arguing if we could re-create the same taste at home. And here is my first trial of classic scone home baking.
- 225g self-rising flour
- 80g butter
- 50g sugar
- pinch of salt
- 1 package vanilla
- 1 large egg
- 2tbsp of milk
- 1tsp of baking powder
- In a large bowl, add all dry ingredients together and mix well (the flour, the vanilla, sugar, salt, baking powder).
- Cut the butter in small cubes and rub them with your fingers into the flour until the mixture resembles bread crumbs.
- Beat the egg and add into it the two tables spoons of fresh milk.
- Pour the mixture into the bowl with the dry ingredients and mix with a knife until the all the liquid is absorbed.
- Gather all mixture with your hand, rolling it into a ball and lay it down on a lightly floured table surface. Roll it into a disk. The thickens of the disk should be at least 3 cm. Cut the scones into a round shape with a biscuit cutter from 5 to 6 cm broad. Place the scones on a baking tray already covered with a baking paper. Lightly brush the surface of the scones with milk and place them in a 225C pre-heated oven. Bake for 10-12 min until golden brown.
- Serve warm. Delicious with clotted cream and jam.