The simpliest recipes are always the hardest to master, but I think this time, I have the perfect recipe of scones…
Ingredients : 450g flour, 80g diced butter (really, really cold!), 80g sugar, 2 eggs (+ 1 for glazing, that means 3 eggs), 5 tsp baking powder (this is the Paul Hollywood’s touch… And it’s quite logical, because the scones dough is quite heavy, so it’s need a lot of help to rise correctly!), 160ml of milk (maybe more, maybe less…).
To serve : A good raspberry or strawberry jam (somebody has a recipe?) and clotted cream.
Preheat the oven to 220°C and grease and line your baing tray.
Pour the floor in the food-processor bowl and add the diced butter (this is the part I am lazy… because you could do it by hand with softened butter… but it’s last too long for my taste…), mix for 2 minutes, until the mix looks like breadcrumbs.
Add the sugar, 2 eggs and the baking powder and mix delicately with a wood spoon. Be careful to incorporate all the ingredients together. Then, add the milk… Tricky part! The recipe told me 250ml, except that 130ml were enough… So, my advice is to add first 100ml, then add more, according the texture of the dough (it must be lighlty moist and sticky).
Sprinkle your work surface with flour and put the dough onto it. Sprinkle some flour on the top of it. Fold the dough un half, then turn it to 90° and repeat. This operation will add air to yhe dought and help the scones rise. but not overwork the dough.
Roll the dough to 2.5cm thick and cut circles of 6cm… You have enough for a dozen.
Put the scones on the baking tray and let them rest for a few minutes. Beat the egg with a pinch of salt to glazze the top of the scones. Be careful not to let the glazing run down the sizes: it’s not for aestheticism, but it will prevent them to rise properly.
Put in the oven for 12 to 15min (keep an eye on them!), the top must be golden-brown.
Leave the scones to cool, the split in half and add jam and clotted cream (or clotted cream and jam); they also lovely with gratted cheese…