Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, classic scones. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. Scones are the easiest British teatime treat and chances are that you will have all the ingredients for this recipe already. Classic English Scones are light and airy with a slight crumble.
Classic Scones is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Classic Scones is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook classic scones using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic Scones:
- Make ready 350 g self-raising flour
- Make ready 1/4 tsp salt
- Make ready 1 tsp baking powder
- Get 85 g butter cut into cubes
- Get 3 tbs caster sugar
- Prepare 175 ml milk
- Take 1 tsp vanilla extract
- Prepare 1 tbs squeeze lemon juice
- Get 1 beaten egg to glaze
- Get Jam and clotted cream to serve
Making a well in the middle of the dry scone mix, slowly pour in the milk before stirring well. Find classic scones stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love.
Instructions to make Classic Scones:
- Heat oven to 220C/fan 200C/gas 7.
- Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix.
- Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar.
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
- Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray
- Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
- If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
The secret to perfect scones is cold ingredients. Chill your milk and butter before mixing them together for the best teatime nibbles. This classic scone gets a savory twist with crumbled bacon and cheddar cheese - the perfect breakfast on the go! If you've never tried making scones before, you need to - pronto! Beat the remaining egg together and brush over the tops of the scones (avoid getting any egg on the sides as this will prevent the scones from rising properly).
So that is going to wrap this up with this exceptional food classic scones recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
