The recipe of English scones

Scones

3. The secrets

2. The Instructions

1. The Ingredients

The recipe of English scones

• Egg wash: 1 beaten egg and 1 tablespoon of water and 1 pinch of salt

• 2 large tablespoons of baking powder

• 30cl of semi-skimmed milk

• 125g of semi-salted butter

• 50g of sugar

• 500g of flour

The Ingredients

• 4: Bake for 15 to 20 minutes at 200°C ( static heat ) until the scones are well risen and golden. Enjoy them hot, warm, or cold with clotted cream ( or double cream ) and strawberry jam.

• 3: Place this dough on a floured board and roll it out to 3cm thick using the Casavida Dough Perfector. Cut out 6.5cm diameter rounds using the Cutting Crown on the fluted side. Place them on a sheet of baking paper on the baking tray and brush the top of the scones with egg wash.

• 2: In a bowl, sift the flour and baking powder, then add the sugar. Add the butter in small pieces and rub the mixture between your fingers until it is sandy ( you will get crumbs that look like breadcrumbs ). Pour in the milk and mix with a fork obtain a soft dough that is neither too sticky nor too dry ( if necessary, add a little flour or milk to correct the consistency ).

• 1: Preheat the coven to 200°

The Instructions

To get that nice, characteristic split in the middle of the scones that allows you to open them in two without a knife, you have to knead them a little. Just enough to activate the yeast but not too much otherwise they will completely deform during baking. Once the milk is incorporated, knead the dough between your hands until it is almost smooth then spread it immediately to cut your scones. And when baking, favor the static pastry mode rather than baking with a fan.

The secrets to perfect English scones