Scones
Whole Kitchen, in their Sweet Proposal for January, invites us to make a Scottish classic: Scones
We almost ran out of time with this recipe because — unusual for us — we made it the same day it was published. Luckily, it’s super easy and takes very little time. As usual, the baking time is what stretches the recipe out the most, but hey, the little wait is well worth it. We followed the recipe from www.joyofbaking.com
What do we need?
260 g (2 cups) all-purpose flour
50 g (¼ cup) sugar
1 sachet of Royal baking powder
a pinch of salt
75 g (5 tbsp) very cold butter, cubed
1 beaten egg
120 ml (½ cup) heavy cream
How do we make it?
Preheat the oven to 190°C (375°F).
In a bowl, mix the flour with the sugar, baking powder and salt. Add the butter and rub it in with your fingertips — it should look like crumbs. Set aside.
In a separate bowl, mix the egg with the cream.
Combine both mixtures until well integrated, but don’t overwork the dough.
Roll out lightly until you have a fairly thick dough (about 1.5 cm / ½ inch). (Our first ones came out too thin.) Using a cookie cutter or a glass, cut out circles about 6 cm (2.5 inches) wide.
Place them on a baking tray lined with parchment paper and brush with a little milk.
Bake for 15 to 18 minutes, until golden.
Take them out of the oven and let them cool on a wire rack.
Tips:
We forgot to brush the scones with milk and they still turned out delicious, so if you forget too, it’s not the end of the world.
You can add chocolate chips, nuts, raisins… to the dough. This time we used dried cranberries.
To eat them, just split them in half and spread on butter and jam, whipped cream, lemon curd or anything else you fancy.
[English version] SCONES* Ingredients: *
260 g all-purpose flour
50 g granulated white sugar
*1 sachet baking powder *
1/4 teaspoon salt
75 g cold unsalted butter
1 large egg
120 ml milk, half-and-half, or heavy cream
*Preheat oven to 190 degrees C. Line a baking sheet with parchment paper. *
In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream and beaten egg. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 1,5cm of thickness. Then, using a 6 cm round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few centimetres apart. Brush the tops of the scones with a little cream.(This helps to brown the tops of the scones during baking.)
*Bake for about 15 -18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. *
Tips:
*- We forgot brushing the scones with milk before baking. The result was wonderful anyway, so in case you forget it too, don’t panic! *
- You can add to the dough chocolate chips, nuts, raisins… We used dried cranberries.
*- You can serve them with butter and jam, marmalade, whipped cream, lemon curd or anything you like. *
Comments
Marivi (2013-01-26 00:39:22):
They look fantastic, and with the filling I’m sure they were even better.
Cristina (2013-01-26 00:55:54):
I really like your version, with cranberries they must be really good ;) and judging by the photos they look delicious!
A kiss!
PIlarHG (2013-01-26 00:59:03):
The same thing happened to me! I ended up making the recipe today too! Lucky it’s a quick one! They turned out great! ;)
Apfelstrudelkuchen (2013-01-26 01:55:06):
Hi!!!
Yeah, it’s true that nothing happens if you don’t brush them, because those scones look absolutely delicious.
A little kiss, Sandra von Cake
Palstelera (2013-01-26 12:48:42):
The truth is they were really tasty, and since I used the leftover cream to whip it up with a bit of sugar, even better. :-)
Palstelera (2013-01-26 12:49:39):
So glad you like them. The cranberries were a last-minute decision and they worked out really well.
Palstelera (2013-01-26 12:50:13):
Yes! Thank goodness they were quick :-)
Palstelera (2013-01-26 12:51:02):
Although now I’ll have to make them again to make them thicker and brushed with milk to see how they turn out :-)
Gri (2013-01-28 11:20:08):
I love your scones… they look fantastic!
A hug Gri http://eltallerdelosviernes.blogspot.com.es/2013/01/hoy-toca-receta-del-cwk.html
mara (2013-01-28 16:49:19):
They turned out so well and look so good with cranberries. I made mine plain because my daughters don’t like them. Here’s my version http://masdulcequesaladopuntocom.blogspot.com.es/2013/01/scones.html
zordor (2013-01-30 05:45:23):
This had a rhyme to it, but honestly I can’t remember what it was right now… :P
guillus (2013-02-27 20:27:45):
Scones! Do we also have to explain how to eat them? :P
guillus (2013-02-27 20:28:47):
Scones! Do we also have to explain how to eat them? :P And with clotted cream they’re even better…