Classic English Scones with Clotted Cream and Jam
Ce dont vous avez besoin
Ingrédients
Préparation
Classic English scones are tender, light and fluffy, but smaller and less sweet than their American counterparts. Add the optional currants if you like. Either way, scones are best enjoyed warm and freshly baked. Serve them with clotted cream, the best jam you can find and a properly brewed pot of tea.
*This recipe originally ran stateside on HexClad.com.
-
Preheat an oven to 450°F/230°C. In a large bowl, combine flour, 3 tablespoons sugar, baking powder, and ½ teaspoon kosher salt. Whisk to combine, then add butter. Using fingertips, work butter into flour mixture until fine, sandy crumbs form. Make a well in center and add milk and currants, if using. Using a fork or a flexible spatula, stir from center outwards, slowly pulling flour into milk until combined. Dough will be a little sticky.
-
Scrape dough out onto a well-floured work surface. Pat to between ¾-inch/2-cm- to 1-inch/3cm-thick. Cut out as many rounds as possible using a floured round cutter about 2½ inches/6 cm in diameter. Place on an ungreased, unlined Hybrid Medium Baking Sheet - 10” x 15” (25 cm x 38 cm). Gently gather and pat scraps again, then cut until all dough is used.
-
Brush tops with egg, then sprinkle remaining 2 tablespoons sugar evenly overtop. Bake until deep golden on top and well risen, 12 to 14 minutes. Serve warm or at room temperature with clotted cream and jam.
MAKE AHEAD TIPS
Scones are best freshly baked, but if you do have leftovers, store in an airtight storage bag at room temperature (or freeze). To reheat, pop them in a hot oven to recrisp the top before serving.
