• Classic Scones

    Posted on November 11, 2012 by in 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.

    Ingredients

    1. 225g self-rising flour
    2. 80g butter
    3. 50g sugar
    4. pinch of salt
    5. 1 package vanilla
    6. 1 large egg
    7. 2tbsp of milk
    8. 1tsp of baking powder

    Method

    1. In a large bowl, add all dry ingredients together and mix well (the flour, the vanilla, sugar, salt, baking powder).
    2. Cut the butter in small cubes and rub them with your fingers into the flour until the mixture resembles bread crumbs.
    3. Beat the egg and add into it the two tables spoons of fresh milk.
    4. Pour the mixture into the bowl with the dry ingredients and mix with a knife until the all the liquid is absorbed.
    5. 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.
    6. Serve warm. Delicious with clotted cream and jam.