Saturday, 27 October 2012
Preparation time: 10 minutes
Baking time: 20 minutes
For about 10 to 12 scones;
- 250 gr. flour
- 50 gr. sugar
- 10 gr. baking powder
- 1 pinch of salt
- 75 gr. butter
- 1 big egg (or 2 smaller ones)
- 12 cl. thick cream
- In a large bowl, mix the flour, sugar, baking powder and salt together.
- Add the butter, and cut it into very small pieces with 2 knives. Stop when you only have small nuggets of butter of a few millimetres mixed with the flour etc.
- Beat the eggs, pour it into the bowl and stir to combine
- Pour the cream, stir again. You can add some milk if the dough feels to dry.
Be careful not to over-mix the dough: the end result must not be smooth and uniform, you want a thick dough with a crumbling feel, the nuggets of butter still perceptible.
You're now done with the dough, no need to wait for it to rise, the scones can be baked immediately.
On a sheet of parchment paper, dispose little heaps of dough, well spaced since they are going to get about 30% bigger. It is most important NOT to shape the dough too brutally: pick a scoop of dough from the bowl with a fork, and just let it drop on the parchment paper (if the shape is too awkward, reshape it lightly with the fork). It will give the scones a slightly ragged, crumbly aspects.
Bake for 20 minutes MAXIMUM at 180°C (caution, keep an eye on the scones in the oven after 15 minutes, they turn very quickly from golden to dark brown, which is not very nice).
They keep very well in the fridge, up to a week. If you intend to keep the scones, you may want to bake them for a slightly shorter time, and put them in the oven for a couple of minutes just before serving when you take them out of the fridge. This will prevent the reheated scones from getting overcooked, and give them a perfect taste just as if they were just out of the oven - which they are!