Easy English Scones
Soft little breads that the English love for their “afternoon tea”. To be enjoyed garnished with a little crème fraîche and strawberry jam as tradition dictates!
Ingredients
scones
- 420 g flour T55
- 13 g baking powder
- 0,25 cc salt
- 80 g granulated sugar
- 110 g cold diced unsalted butter
- 170 g cold whole milk
- 1 medium egg
- 1 cc vanilla extract
Gilding
- 1 oeuf
- 2 cc milk
Prepare in advance
- Place the diced butter in a small container and put it in the freezer for 10 minutes.
- Preheat the oven to 180 ° traditional heat.
- Sift together the flour, baking powder, salt and caster sugar.
- Add the cold cubes of butter. Using your hands, crush the pieces of butter and flour to create a fine, homogeneous powder like sand. It takes about 3 minutes.
- Make a hole in the center and add the previously beaten egg, the vanilla and half the milk. Using a spatula, mix gently so that the dough forms. Add the rest of the milk and continue by hand. Be careful, don't work/knead too much, it just needs to hold together in a dough.
- Place the dough on the floured work surface, and roll out the dough to a height of approximately 2cm. Flour a 5,5cm pastry circle like me (or similar size). Cut out disks of dough in a straight motion (without turning the circle).
- Place the dough discs on a baking tray covered with baking paper.
- For the glaze, mix the egg and milk. Using a kitchen brush, coat the top of each scone, avoiding any dripping down the sides.
- Bake for about 20 minutes (it depends on your oven), they should puff up visibly in the oven, and take on a golden hue on top.
- Arrange the scones on a rack and let cool before serving. To fill them, simply open them gently at the slit in the middle of the scones.
Notes
Scones keep 2-3 days at room temperature, if placed in an airtight container. You can also keep them in the refrigerator for a little longer, up to a week, always in an airtight container.