Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour + 3 tsp baking powder
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350 grams self-raising flour, plus extra for dusting
Pinch of salt
85 grams, or 3/8 cups, unsalted butter, cubed
3 tbsp sugar
1 tsp vanilla extract
1/2 tbsp lemon juice
1 medium egg, lightly beaten
1/2 jar (227 g) Cornish clotted cream
100 g or 1/2 cup strawberry jam
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Directions: |
Directions:1. Preheat the oven to 425 F. Place a baking tray in the oven to heat.
2. Mix the flour, salt, and baking powder together in a large bowl.
Using your fingertips, rub in the butter until the mixture represents fine bread crumbs, and then stir in the sugar.
3. Heat the milk gently in a pan until warm, and then stir in the vanilla extract and lemon juice. Using your hands, make a well in the dry mixture, then pour in the warm milk and mix together with a knife. Turn out the dough onto a lightly floured surface and gently fold over 2 or 3 times until slightly smoother. Gently roll out to a thickness of 4 cm or 1 1/2 inches.
4. Using a 5 cm (2 inch) cutter, cut out 4 rounds. Bring the remaining dough together and repeat until you have 8 scones. Brush the tops with the egg, and then transfer to the hot baking tray. Bake for 10 minutes, until golden. Cool slightly, then cut in half and fill with clotted cream and jam. |
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Personal
Notes: |
Personal
Notes: Laura’s recipe, easily doubled, tripled or quadrupled (and then some!) for large gatherings or church events. :) Again, this comes from a British cookbook that uses weight measurements, and rounded cup measurements were inserted - so get that scale for perfection.
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