Scones are very well known classic British cakes. Delicious company for your afternoon tea, served usually with strawberry jam and a dollop of clotted cream on top or… with clotted cream and jam on top? 😉
This recipe will make 12 good size scones.
Ingredients for the scones:
- 500g strong wheat flour
- 2 medium eggs, plus 1 egg for egg wash
- 75g soft butter
- 30g baking powder
- 75g caster sugar
- 225ml milk
- 100g raisins or currants
To serve:
- Strawberry jam
- Clotted cream
Method:
- Preheat the oven to 220°C and line a baking tray with parchment.
- Place all the ingredients, except for 1egg and raisins in s mixers bowl. Using a paddle attachment, mix on a low speed for 2-3 minutes.
- Add raisins and incorporate them into the dough.
- Tip the dough out onto a floured surface. Roll it out to the thickness of 3-4 cm and cut out the scones. Use 3 inches round cookie cutter to get 12 scones.
- Put the scones on the baking tray and brush with the eggwash. If you want, you can chill the scones for 30 minutes before baking – it helps with straight rise.
- Bake for 15-18 minutes. Transfer to a wire rack to cool a bit. Serve while still warm, topped with jam and cream. Or first the cream and then jam – the order is entirely up to you 😋
Scones to tradycyjne angielskie ciastka z rodzynkami lub bez. Mogą być podawane z dżemem i gęstym kremem śmietanowym.
Składniki na 12 dużych ciastek:
- 500g mąki pszennej
- 75g miękkiego masła
- 30g proszku do pieczenia
- 75g cukru
- 2 jajka, plus jedno do posmarowania
- 225 ml mleka
- 100 rodzynek (opcjonalnie)
Do podania
- Dżem najlepiej truskawkowy
- Clotted cream, czyli krem śmietanowy, ogólnie dostępny w UK. Jeśli nie możesz go kupić, na końcu podam przepis, jak go zrobić lub czym zastąpić.
Wykonanie:
