Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, classic scones. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Classic Scones is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Classic Scones is something which I’ve loved my entire life. They are nice and they look wonderful.
Suggested additions Fruit: A traditional British scone contains an added cup of currants or raisins. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl.
To begin with this recipe, we must prepare a few components. You can cook classic scones using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Classic Scones:
- Take 350 g self-raising flour
- Prepare 1/4 tsp salt
- Get 1 tsp baking powder
- Prepare 85 g butter cut into cubes
- Prepare 3 tbs caster sugar
- Take 175 ml milk
- Take 1 tsp vanilla extract
- Get 1 tbs squeeze lemon juice
- Take 1 beaten egg to glaze
- Make ready Jam and clotted cream to serve
One of my favourite things to have for breakfast is a scone (or two!), spread with some strawberry jam, and a dollop of clotted cream. Scones may look complicated, but they're one of the easiest (and most impressive) baked goods you can make. In fact, they are so simple to make that you can easily rustle up a batch to serve to unexpected and last-minute guests. Quick and Easy to make, moist, light and fluffy!
Steps to make Classic Scones:
- Heat oven to 220C/fan 200C/gas 7.
- Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix.
- Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar.
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
- Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray
- Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
- If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
In fact, they are so simple to make that you can easily rustle up a batch to serve to unexpected and last-minute guests. Quick and Easy to make, moist, light and fluffy! Back in those days, Hong Kong was a British Colony, and was very 'British', so my school was English as were the teachers. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
So that is going to wrap this up for this exceptional food classic scones recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
