Fluffy Scones.
You can cook tasty Fluffy Scones using 10 ingredients and 14 steps. Here is how you achieve it with this recipe.
Basic Ingredients of Fluffy Scones
- It's 100 grams of Cake flour.
- Prepare 100 grams of Bread (strong) flour.
- It's 1 tbsp of Baking powder.
- Prepare 70 grams of Butter.
- It's 70 ml of Milk( or yoghurt or heavy cream).
- It's 1 of Egg (small).
- Prepare 2 of to 3 tablespoons Sugar.
- You need 50 grams of Dried fruits (such as raisins).
- It's 1 of Clotted cream.
- Prepare 1 of Jam.
Fluffy Scones instructions
- Cut the butter into 0.5 cm, sift the flour and baking powder together twice. Put them all into a bowl and mix together by rubbing. The mixture becomes crumbly after a few minutes. It's easier to use hands than food processor..
- When there are no lumps of butter and the mixture becomes crumbly, make sure that there are no butter lumps left by squashing the mixture with your hands..
- When the mixture becomes like the photo, add the sugar and your favorite dried fruits (like raisins) and stir lightly..
- Then add the milk (or yoghurt) and beaten egg, and mix lightly to make a dough. If the dough is too soft, flour your hands a lot to gather it together. If the butter has melted and the dough is sticky, then rest the dough in a plastic bag and place in the refrigerator for more than 1 hour..
- If the dough is not sticky, roll up and fold 3 times. Roll it out to 2.5 - 3 cm thick and cut out the shapes. The dough should be the same softness as freshly pounded rice cakes (mochi)..
- Bake for 15-20 minutes in a preheated oven at 180°C, (or 200°C). The best way to serve is warm, but if the scones get cool, microwave for 10-20 seconds..
- Serve with clotted cream and jam..
- The scones get a bit burned if the cooking temperature is 200°C in our oven..
- Serve with clotted cream or richly flovoured milk..
- These ones made a weird face!.
- I didn't mix the flour and butter completely for these ones and they didn't rise very well..
- I used yoghurt instead of milk. Also added more bread flour than cake flour. Then it plumped up well, from 2.5 to 6.5 cm. The width is same..
- I used milk. I added more flour. Then the scones did not rise higher compared with the one in step 12. But they spread out more. The length is from 2.5 to 6 cm, the width is from 5 to 6 cm..
- This time the scones rose a lot. I rolled up the dough into 4 cm. The cooking time is longer than usual..
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