Scones

Today a typically English recipe that didn't yet exist on my blog, scones. I found my happiness on an australian blog, which gives the recipe of an Australian establishment, Langham Melbourne, which she describes as the perfect recipe for scones ! So, I started this ultra simple and quick recipe, the only thing to plan is to have buttermilk in the fridge. Apart from that, only basic ingredients, and only a few minutes of preparation and cooking time ! After that, all you have to do is make tea and take out the cream and jam and enjoy ;-)

Prep time : 10 minutes + 10/12 minutes cooking
For 8 to 10 scones :

Ingredients :

50g butter (taken out of the fridge a few minutes before)

325g T45 flour

16g baking powder

50g caster sugar

1 medium egg

150g buttermilk

For the egg wash :

1 egg yolk

25g buttermilk

1 pinch of salt

Recipe :

Mix the flour, baking powder and butter until you hace a crumble texture.

Then add the egg and mix, then the sugar and buttermilk. Mix quickly, just until you get a homogeneous batter.

Put a little bit of flour on your worktop, then roll out the dough to a thickness of 2,5 to 3cm.

Use a cookie cutter (or, failing that, a glass) to cut out circles of dough (6cm diameter). Place the circles of dough on a sheet of baking paper.

Mix the ingredients for the egg wasg, than use a brush to put egg wash on the scones.

Preheat the oven to 220°C. The original recipe said to double the baking tray for baking, I forgot to do it and the result was very good so it ‘s up to you. Put the scones in the oven, lowering the temperature to 200°C and bake them for about 12 minutes, turning the baking tray halfway through. The scones should be golden brown on top.

Leave them to cool for a few minutes and then choose what to eat them with ;-)

I followed a fairly classic version but with a few modifications: no clotted cream at home, so I used cream, and no jam either, so I made a minute red fruit confit. For this, mix 200g of red fruits, or raspberries, or whatever you want (frozen or not) with 55g of sugar and 10g of lemon juice and cook for 5 to 10 minutes on medium-high heat until you have a mixture that coats the spatula. Pour into a bowl and let it cool before spreading it over your scones. Enjoy!