Scones are another special kind of pastries with no yeast addition and has almost identical ingredients to a short crust though with different fat to flour ratios. They are two scone variations; the British - served with butter or cream and the American scones, otherwise known as buttery biscuits, served alongside meat and veg style savory dishes.
Historically, scones have been awarded an accurate time to be eaten. According to the snacking routines of Anna, the Duchess of Bedford, afternoon tea commenced at exactly 4.00pm hence the appropriate time to eat scones. However, this stance no longer holds water as scones can be eaten at any time of the day.
To ensure a soft, light and well risen quality scone, its starting ingredients need to be kept as cool as possible. Scone preparation do not require excessive kneading otherwise they wouldn’t rise and would lose their light and fluffy texture.
Here’s my favorite scone recipe that yields one of the most fluffy and moist scones ever.
Ingredients
450 g cups of sifted self raising flour
50 g sugar
110 g unsalted butter
200ml milk
50ml double cream
1 egg
1 tsp baking powder, sifted
1/2 tsp salt, sifted
Directions
1. Add the sifted flour, baking powder and salt to a bowl. Add in sugar and stir
2. Add the butter and mix with fingers tip a crumblike texture is formed
3. Add the beaten egg, milk and double cream to moisten the mix.
4. Fold into a dough
5. On a floured surface, gentlg roll out the dough till it is about 2.5cm thick.
6. Cut into round shapes with a shape cutter.
7. Place in a baking tray and bake for some mjnutes6
8. Leave to cool
9. Enjoy
