- 220 g 00 Flour
- 50 g Butter
- 150 ml Whole Milk
- 5 g Sugar
- 10 g Baking Powder For Cakes
- 2 g Salt
- 1 Eggs
- 1 spoon Whole Milk
- 250 g Sour Cream
- 200 g Strawberry Jam
In England, tea is a traditional moment, which is repeated during the day from morning until the famous five in the afternoon, when tea is accompanied by various sweet or savory delicacies.
One of the inevitable delicatessen that is served throughout England with tea are the scones, soft round pancakes, with a neutral flavor, which are filled with either sweet ingredients or savory ingredients and have their real origin in Scotland.
The Scones require very few minutes to be prepared and have a short leavening, which occurs directly during cooking.
We offer you a sweet version of the scones, filled with jam and crème fraiche (which we know as sour cream): in reality, the tradition of cream tea requires clotted cream, a very thick cream with a high fat content. If you do not find either one or the other, the cheese that comes closest to its consistency and flavor is mascarpone and you can use it as an alternative.
Experiment the scones with the fillings you want, unleash your imagination and good tea to all!
To prepare the Scones, on a pastry board (or in a bowl) arrange the 00 flour, add the salt, the baking powder and the sugar, giving them the classic fountain shape.
Add the butter at room temperature and soften it with your hands, mixing it with the flour. Add the milk in the middle of the dough and knead with your hands (or planetary with K whisk at medium speed), until you get a compact and a little sticky dough. Wrap the dough with the plastic wrap and let it rest in the refrigerator to 15-20 minutes.
After this time, return the dough loaf and roll it out, using a rolling pin, into a sheet about 1.5 cm high. With a 6,5 diameter round cutter make about 18 discs and place them on a dripping pan, covered with parchment paper. Beat an egg with a spoon of milk and brush the surface of the scones.
Bake in a preheated oven at 200 ° for 15 minutes (ventilated 180 ° for 10 minutes).
Remove the scones, which will turn out well golden, and let them cool.