Scones
6 servings
40 minutes
Scones are a traditional British baked good often served with tea. Their history dates back to 18th century Scotland, where they were considered a symbol of home comfort. These tender, airy buns with a golden crust have a soft, slightly crumbly taste that pairs well with butter and fruit jam. The main feature of scones is their porous structure achieved through a special preparation method: the dough is gently mixed to maintain airiness and then quickly baked. Scones are perfect for a morning breakfast or cozy tea time, creating an atmosphere of warmth and comfort. Paired with fresh cream, they become a true delicacy that delights with its simplicity and sophistication.
1
Sift the flour and baking powder. Add sugar and mix.
- Wheat flour: 500 g
- Baking powder: 3 teaspoons
- Sugar: 50 g
2
Mix dry ingredients with butter until crumbly. Gently toss the crumbs to incorporate air into the dough.
- Butter: 110 g
3
Make a well in the center of the flour and pour milk into it. Mix first with a spatula, then transfer the dough to a floured surface and knead gently.
- Milk: 300 ml
- Wheat flour: 500 g
4
Make a flatbread from the dough with a thickness of 3-4 cm. Cut scones from the dough using a pastry ring, dipping it in flour each time.
5
Brush the scones with cream and place them in an oven preheated to 200 degrees for 12 minutes.
- Cream: to taste
6
Transfer the finished scones to a rack covered with a towel and cover them with a towel on top. Let cool. Serve with butter and jam.