English Scones Recipe

中文食譜按這裏

Serves : 7 scones

Preparation Time : 20 minutes

Cooking Time : 14 minutes

Ingredients

  • 250g self-raising flour
  • 1 tsp of baking powder
  • a pinch of rock salt
  • 70g of cold unsalted butter
  • 2.5 tbsp of golden caster sugar
  • ½ cup of raisins
  • 90ml cold milk
  • 1 tsp of pure vanilla extract
  • 1 egg (half add in the milk; half brush the top of scones)

Instructions

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Add 1 tea spoon of pure vanilla extract in the milk.

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Whisk an egg, then pour half into the milk and keep the other half for brushing on the scones.

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In a big bowl, add 250g of self-raising flour, 1 tea spoon of baking powder and a pinch of rock salt, then mix them together.



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Get 70g of cold unsalted butter from the fridge, dice it and add into the flour.

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Rub the cold butter into the flour with your finger tips, do that quick and light, until the flour turn into crumbs.

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Then add 2.5 table spoons of golden caster sugar and 1/2 cup of raisins.

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Mix the sugar and raisins into the flour with a spatula. Then add the milk.

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Use a fork to gently mix the milk and flour together without pressing it.



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Transfer the lose dough on the working station.

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Pat it gently to form a 3cm thick round dough.

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Dust a 6cm cutter with dry flour, then cut out the scones without twisting the cutter.

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After cutting the first round of scones, break the remaining dough and stack together and shape it again. Dust the cutter and cut out a few more scones.

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Make sure you stack up the remaining dough, so the scones would expand vertically not horizontally.

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Repeat the same steps until there is only one small piece of dough left. You can shape it into a scone too. This one may look ugly but taste just as good.

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Put the scones in a lined baking tray and brush the top with egg wash. Don’t brush the side.

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Let the scones rest for 10 minutes, then put them in the pre-heated oven, 200°C bake for 14 minutes.

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Traditional English scones serve with clotted cheese and jam, if you can’t find clotted cheese, you may use cream cheese or mascarpone cheese. Make yourself a cup of nice tea and enjoy these delicious scones.

Cooking Tips

  • I used a 6 cm cutter. Dust your cutter before cutting the scones.
  • Use self-raising flour because it would make your life easier and your scones taste better.
  • Don’t knead your dough, just gently combine the ingredients to form a dough.
  • Let the scones rest 10 to 15 mins before baking.
  • It’s not easy to find clotted cream in HK, you could serve your sones with cream cheese or mascarpone cheese instead.
  • After cutting out the first round of scones, stack up the rest of the dough and reshape it, and cut again.



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