English Scones
If I ought to elect a favorite for breakfasts and afternoon snacks I would certainly choose fresh backed English scones. They are fluffy and buttery - a blend between the best bread you can imagine and the most wonderful cookie ever made - which makes them irresistible to most mortals (at least to those that live to eat rather than eat to live). If you are wondering why are they so irresistible it is because you never ate a real English scone. So, it is time to do it! I tell you how.
You are going to need: flour, baking powder, granulated sugar, cold butter, milk, and eggs. Some recipes call for raisins but for me they are completely optional (if not dispensable).
For about 12 scones:
Preheat the oven to 425ºF.
In bowl, put 2 cups of flour (I usually use half bread flour, half all purpose. But it works perfectly with all purpose only), 1/2 cup of granulated sugar, 2 tablespoons of baking powder, and 1/4 cup of cold butter cut into little pieces. Mix everything very well until the butter is fully incorporated into the dry ingredients. You can use the food processor or your clean hands. I always do it with my hands because I have more control and it relaxes me.
When the dry mixture is homogenous, add 1 egg and 1/2 cup of milk (and 1 cup of raisins if you choose to add them) and mix everything. You are going to obtain a dough similar to that of bread. You may find necessary to add few more drops of milk, depending on the type of flour and milk you use. Sprinkle some flour on a clean working surface and knead the mixture until you obtain a homogenous, smooth, non-sticky dough (sprinkle along with flour if needed).
Roll the dough to about 1/4 inch thick and cut it into circles about 1.5 inches in diameter. Place them in a baking sheet covered with parchment paper and bake for 10 to 15 minutes, or until the scones raise and turn golden.
TIP: You do not have to cut all the dough if it is too much. You can cut only the necessary and refrigerate the remaining dough, warped in wax paper. The only thing you need to do before baking scones again is to bring the dough to room temperature before rolling it.
Serve the scones still warm, preferably. You can have them plain (my favorite), with butter or with your favorite jam, and a cup of tea or coffee.
They will be your perfect beginning of the day or your afternoon encouragement. Believe me: once you start having them there will be no coming back to butter toasts. They will be your favorite, guiltless sin.
Happy cooking and Bon Appetit!
You are going to need: flour, baking powder, granulated sugar, cold butter, milk, and eggs. Some recipes call for raisins but for me they are completely optional (if not dispensable).
For about 12 scones:
Preheat the oven to 425ºF.
In bowl, put 2 cups of flour (I usually use half bread flour, half all purpose. But it works perfectly with all purpose only), 1/2 cup of granulated sugar, 2 tablespoons of baking powder, and 1/4 cup of cold butter cut into little pieces. Mix everything very well until the butter is fully incorporated into the dry ingredients. You can use the food processor or your clean hands. I always do it with my hands because I have more control and it relaxes me.
When the dry mixture is homogenous, add 1 egg and 1/2 cup of milk (and 1 cup of raisins if you choose to add them) and mix everything. You are going to obtain a dough similar to that of bread. You may find necessary to add few more drops of milk, depending on the type of flour and milk you use. Sprinkle some flour on a clean working surface and knead the mixture until you obtain a homogenous, smooth, non-sticky dough (sprinkle along with flour if needed).
Roll the dough to about 1/4 inch thick and cut it into circles about 1.5 inches in diameter. Place them in a baking sheet covered with parchment paper and bake for 10 to 15 minutes, or until the scones raise and turn golden.
TIP: You do not have to cut all the dough if it is too much. You can cut only the necessary and refrigerate the remaining dough, warped in wax paper. The only thing you need to do before baking scones again is to bring the dough to room temperature before rolling it.
Serve the scones still warm, preferably. You can have them plain (my favorite), with butter or with your favorite jam, and a cup of tea or coffee.
They will be your perfect beginning of the day or your afternoon encouragement. Believe me: once you start having them there will be no coming back to butter toasts. They will be your favorite, guiltless sin.
Happy cooking and Bon Appetit!
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