English Scones By GY Dev
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Scones are relatively quick and simple to make as long as all the instructions are followed - such as avoiding over kneading, making sure you are using chilled butter, maintaining the correct thickness of the scone dough are a few.Read More
- Plain Flour - 350 g
- Baking Powder - 3 teaspoons
- Salt - a pinch
- Chilled Butter - 85 g
- Sugar - 75 g
- Cold Milk - 175 ml
- Curd - 1 tablespoon
- Vanilla Essence / Extract - 1 teaspoon
- Preheat oven to 200 degrees Celsius.
- Sieve plain flour, baking powder and salt into a bowl. Cut the chilled butter into cubes and add it to the bowl.
- Rub the butter in with your fingertips till it resembles breadcrumbs. Add the sugar and mix well.
- In a measuring jug, mix cold milk, curd and vanilla essence /extract.
- Using a butter knife, mix the flour mixture while adding the milk slowly. You will not need all of the milk - the dough needs to be slightly sticky but soft. Do not knead.
- Sprinkle a little flour on the work surface and place the dough. Flatten the dough with your palms roughly keeping the dough about an inch thick.
- Use a 5 cm round cutter and cut out scones. Place them on a greased baking tray. Reuse the leftover dough to make the remaining scones. You should have 12.
- Brush the leftover milk over the scones which will give them a glossy finish.
- Bake for 15 to 18 minutes till golden brown. Serve warm with jam and cream.