#885
SUN, OCT 22, 2023
Plain Scones
Notes
20231022, #breakfastdiary 874, 3°C/clear
Woke up early from a dry cough. The sunlight's nice, and I happen to have clotted cream that needs eating (using up), so why not make a batch of bite-size scones?
Recipe for 6 bite-size scones:
Measure out and combine 150g all-purpose flour, 30g sugar, 1 tsp baking powder, and a little salt. Cut 30g butter into pieces and mix into the measured dry ingredients.
Add 50ml milk and 1 egg, mix together, then pour into the flour mixture and bring together into a dough. (Set aside a little of the milk-egg mixture.) Wrap well and chill in the fridge for about 30 minutes.
Take out the dough, roll it out, cut rounds with a mousse ring, place on a baking sheet, and brush with the reserved milk-egg mixture. Bake at 170°C for about 15 minutes.
Split in half and spread with jam, then cream.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Measure out and mix 150g all-purpose flour, 30g sugar, 1 tsp baking powder, and 1/4 tsp salt. Cut 30g butter into pieces and mix into the measured dry ingredients.
- 02
Mix 50ml milk with 1 egg. (Set aside 2 tbsp of this to brush on the dough.)
- 03
Pour the mixture from step 2 into step 1 and bring together into a dough. Wrap well and rest in the fridge for about 30 minutes.
- 04
Take out the dough, roll it out, cut rounds with a mousse ring, place on a baking sheet, and brush with the reserved egg wash. Bake at 170°C for about 15 minutes.
- 05
Split the scones in half and spread with jam, then cream.
