Starting the day in a good mood, even if it’s Monday, is possible if you have scones waiting for you in the kitchen for breakfast. Who doesn’t like a warm scone served with clotted cream and jam in the morning?
I still remember the first time I made scones, it was a total disaster, they didn’t rise at all in the oven and were hard as a rock. The definition of a horrible result wasn’t even close for me.
The best thing about this experience is that I learned from my mistakes and since then my recipe is infallible. In this post I explain the tricks to achieve the perfect texture, the subtle buttery flavour and the distinctive golden colour of these famous and irresistible scones.
Originally from Scotland, scones are very easy to make and this classic recipe is suitable for beginners, takes very little time and has no complicated mystery steps. Still, I would like to stress the importance of the notes I have left at the end of the recipe, as they are key to a good final texture and a quick execution without wasting time.
Accompany these scones with a hot black tea, served with a splash of milk, and you will feel like you are skating down the corridors of Buckingham Palace surrounded by Welsh doggies. Wonderful.
Letās bake!
Frequently Asked Questions
What is clotted cream?
It has a texture between cream and butter with a very silky and fresh flavour that makes a good balance with the sweet flavours.
It is made by slowly evaporating the water in the cream until the surface of the clotted cream is thicker and fattier until it reaches 63% fat.
Where can I buy clotted cream in Barcelona?
Personally, I like to go to the shop A Taste Of Home, on Carrer Roger de Lluria 53, where they sell products from the UK among other nationalities.
Obviously there is also the more convenient online option by following this link: buy clotted cream.
![SCONES](https://bloodydelicious.es/wp-content/uploads/2022/12/2022.09-Scones-003-720x720.jpg)
SCONES
In this recipe I explain the tricks to achieve the perfect texture, the subtle buttery flavour and the distinctive golden colour of these famous and irresistible English scones.
Ingredients
- 500g flour
- 3 tsp baking powder
- 2 tsp white sugar
- 1 tsp salt
- 100g unsalted butter, cold
- 300ml whole milk
- 1 egg
Instructions
- Preheat the oven to 190ºC, with heat up and down.
- In a medium bowl mix the flour, baking powder, sugar and salt.
- Cut the cold butter into small cubes of about 1 cm and incorporate it into the flour mixture with your own hands, also cold preferably, until the dough looks like crumbs and there are no large chunks of butter.
- Inside this medium bowl, make a hole in the center of the mix and pour in the milk.
- Start mixing it with a spatula and when it is almost ready continue with your hands until it is all well incorporated, but without overworking the dough.
- Flour your work surface and with the help of a rolling pin stretch the dough until it is about 3 cm high.
- With a round cookie cutter, shape the scones.
- Place them on a baking tray, prepared with parchment paper.
- Beat an egg and, with a kitchen brush, paint the top of the scones.
- Bake them for 15 to 20 minutes, with heat from above and below, until they have a golden colour on the top that you have painted with egg.
- Serve them warm, I personally always toast them a little before in the toaster.
- Accompany them with the famous clotted cream and a generous amount of strawberry jam.
Notes
- I particularly like to make this recipe with cold hands, because this way I control the perfect sandy texture that the mixture should have when the cold butter is incorporated, without melting too much when in contact with the hands. Anyway you can make it with a mixer that makes the mixture for you, but then make sure not to overwork the dough, otherwise it will be too hard after baking.
- To make the dough easy to roll out, put a little more flour on the rolling pin so it won't stick.
- Put a little flour on the cookie cutter you use before you start shaping your scones, this will make the dough easier to cut without the danger of the dough catching on all sides.
- Store them in a dry place in an airtight container, they last for 1 week. You can also freeze them if you plan to eat them within a few weeks.
Nutrition Information:
Yield: 12 Serving Size: 83gAmount Per Serving: Calories: 229kcalTotal Fat: 6.56gSaturated Fat: 3.56gCholesterol: 63mgSodium: 218mgCarbohydrates: 36.03gFiber: 1.2gSugar: 3.71gProtein: 6.05g
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