My favourite english scones with our perfect breakfast at the weekend!
When I was staying in England, the first pastry that i loved was English scone. The teacher gave us a lesson why the scone was come from and the tradition how to they eat the scone in their afternoon tea time.
I love the texture which full of butter and flour, it make my stomach full of happiness.
Cranberry Scones:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated whitesugar
2 teaspoons (8 grams)baking powder
1/4 teaspoon salt
6 tablespoons (85 grams)cold unsalted butter, cut into pieces
1 cup (140 grams) fresh blueberries (can also use frozen blueberries but do not thaw)
1 largeegg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk or cream
Method:
Preheat oven to 180-200 degrees C
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, or two knives. The mixture should look like coarse crumbs.
Gently fold in cranberry or whatever you like to add (chocolate chip/blueberry/walnut etcc). In a separate bowl whisk the beaten egg with the vanilla and milk. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gentlykneadthe dough four or five times and then pat the dough into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
Tip: if you think the dough is too wet, put them in freeze for a while 10 mintues then shape it , it might be easy to work with.
