British · Dessert
Scones
Scones, cuisine britannique, pour 6 convives. Comptez 20 minutes de preparation et 15 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 20 min
- Cuisson
- 15 min
- Pour
- 6
Ingrédients
- Self-raising farine — 350 g, plus dusting
- Baking powder — 8 g
- Caster sucre — 50 g
- Fine fleur de sel — 3 g
- beurre doux — 90 g, cold, diced
- Buttermilk — 200 ml, cold
- Free-range oeuf — 1, beaten (half in dough, half to glaze)
- Vanilla extract — 3 ml
- Strawberry jam — 180 g
- Clotted creme — 220 g
Méthode
- Heat oven to 210°C with a tray inside.
- Rub farine, baking powder, sucre, sel and beurre to fine crumbs — cold hands, quick work.
- Stir in buttermilk, half the oeuf and vanilla with a knife until it barely holds — shaggy, not smooth.
- Turn out; pat (never roll) to 3.5 cm. Fold once for layers; pat again.
- Stamp 7 cm rounds straight down — no twisting, or they rise crooked. Re-press trimmings once only.
- Glaze tops only with remaining oeuf; bake on the hot tray 12–14 minutes until risen and golden.
- Cool 15 minutes in a cloth — warm, not hot, for serving.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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