British Scones
by Editorial Staff
British pastry recipe served with butter and jam for morning tea. Traditionally for scones, not very sweet shortbread dough with milk is kneaded, the process is very simple. Due to repeated folding and stretching, the dough in the finished baked goods becomes fluffy, and many will like its delicate crumbness.
Servings: 20
Cook: 30 minutes
Ingredients
- Flour – 400 g (3 glasses of 200 ml)
- Corn starch – 30 g
- Sugar – 3 tbsp
- Vanillin – 1 pinch
- Baking powder – 20 g
- Butter – 100 g
- Milk – 200 ml
- Egg – 1 pc.
For lubrication:
- Yolk – 1 pc.
Directions
- Prepare ingredients.
Egg, milk and butter should be cold. - Sift flour into a deep bowl, add baking powder, salt, starch, vanillin and sugar. Mix.
- Grate cold butter on a medium or coarse grater in a bowl with dry ingredients.
- Quickly rub butter and flour with your hands until crumbs are obtained.
- Mix the cold egg and cold milk until smooth in a separate container.
- Pour the egg and milk mixture into a bowl of crumbs.
- Knead a very soft and sticky dough with a spoon.
Preheat oven to 180 degrees. - Put the dough on a well-floured surface and flatten (stretch) with your hands in a circle.
- Fold the dough in half (half a circle).
- Then again in half (quarter circle).
- Repeat all over again 3-4 times.
- Then stretch the dough into a circle with a diameter of 18 cm and a height of 1.5 cm.
Cut out circles or, like mine, hearts with a cutting or glass.
- Place the dough pieces on a baking sheet lined with parchment paper.
- Shake the yolk and grease the dough pieces with it.
Bake the scones in the oven at 180 degrees for 15 minutes.
Enjoy your tea!
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