The lovely scones without which English tea could't be imagined. Cut in two while still warm, spread with clotted cream and jam and sandwiched right back together.
Lovely, lovely and so very proper. Pinkies up! :)
Recipe source(s): mainly here and here.
Last year: Akuri, Parsi-style (Indian scrambled eggs).
Two years ago: Prosciutto e melone (Italian prosciutto and melon wrap).
Three years ago: Dark chocolate and red wine cake.
Four years ago: baby making and no cooking :).
Ingredients:
- 350 g flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 85 g cold butter, cubed
- 4 tablespoons brown sugar
- 150 g high-fat yogurt
- 4 tablespoons milk
- a handful of raisins or other diced dry fruit (optional; I left them out)
- 1 teaspoon vanilla extract
- 1 egg + 1 tablespoon milk, to brush (optional; if you want a crunchier crust)
- some clotted cream and jam (or lemon curd) to serve
Preheat oven to 220 degrees C.
In a large bowl, mix the flour with the baking powder and salt. Add the cubed butter and mix well until it all resembles breadcrumbs. Make a well in the middle and add the milk, brown sugar, yogurt and vanilla extract:
Mix well until it all comes together in an even dough. Add the raisins if using. Spread the dough thinly on a silicon / parchment mat and cut little circles out of it, using a 8 cm cookie cutter or a shot glass.
(Now is also the moment to brush their tops with the egg-milk wash, if using.)
Transfer the circles to a baking paper-lined tray, and put it in the preheated oven.
Bake them for 12-13 minutes, or until puffed and lightly golden. Take out and allow to cool a bit. Transfer to serving plates/platters.
Prepare tea to your taste. Get the cream and jam ready. It's all done, dig in! :)
P.S: They keep well in an air-tight container for up to 3 days.
No comments:
Post a Comment