Scones
A unique texture between cookie and bread, perfect for afternoon tea or as part of a meal.
Ingredients
cake flour
200 g
baking powder
1 tsp
salt
1/3 tsp
granulated sugar
30 g
unsalted butter (cut into 1 cm cubes, chilled)
70 g
egg yolk
1
milk
90 ml
milk, granulated sugar (for glazing)
to taste each
cream, sauce (your favorite flavor)
to taste each
Instructions
1
Mix the dry ingredients
Sift together the dry ingredients A (cake flour, baking powder, salt, and granulated sugar).
2
Cut in the butter
Place the butter in the center of the mixture from step 1, then cut it into small pieces with a pastry knife.
3
Combine the butter with the dry ingredients
Use a pastry knife to evenly distribute the chopped butter into the dry mixture from step 2.
4
Add the wet ingredients
Add the combined ingredients B (egg yolk and milk) to step 3 and mix with a pastry knife just until the dough comes together. Be careful not to overwork it.
5
Roll out the dough
Dust the work surface and rolling pin with bread flour (extra, not included in the ingredient amounts). Place the dough from step 4 on the surface and roll it out into a 2.5 cm thick square.
6
Rest the dough
Gently shape the dough from step 5, wrap it in plastic wrap, and refrigerate for about 30 minutes to rest.
7
Cut out the scones
Place the rested dough on a floured surface and cut out 9 to 10 rounds using a floured round cutter. Gather the scraps, re-roll into a 2.5 cm thick square, and repeat the cutting process.
8
Brush with milk
Transfer the rounds from step 7 to a prepared baking sheet and brush the tops with a thin layer of milk for glazing.
9
Bake
Sprinkle some granulated sugar over the tops from step 8, then bake in a preheated 180 °C oven for about 16 minutes. When done, add your favorite cream or sauce while still warm.
