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Variety to Serving Appetizing Classic Scones

Hoping to dine Classic Scones a top restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with helpful instructions on producing a Classic Scones like a famous chef made.

Classic Scones

We hope you got insight from reading it, now let's go back to classic scones recipe. You can cook classic scones using 10 ingredients and 12 steps. Here is how you achieve it.

To prepare an extraordinary Classic Scones, below are the ingridients required:

  1. You need 350 g of self-raising flour.
  2. You need 1/4 tsp of salt.
  3. Use 1 tsp of baking powder.
  4. Get 85 g of butter cut into cubes.
  5. Use 3 tbs of caster sugar.
  6. Take 175 ml of milk.
  7. Provide 1 tsp of vanilla extract.
  8. Get 1 tbs of squeeze lemon juice.
  9. Prepare 1 of beaten egg to glaze.
  10. Prepare of Jam and clotted cream to serve.

After preparing the materials, next you are good to make your appetizing Classic Scones by following the guidances below:

  1. Heat oven to 220C/fan 200C/gas 7..
  2. Tip the 350g self-raising flour into a large bowl with 1/4 tsp salt and 1 tsp baking powder then mix..
  3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs.then stir in 3tbs custer sugar..
  4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot..
  5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment..
  6. Put a baking sheet in the oven..
  7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
  8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep..
  9. Take a 5cm cutter(smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
  10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
  11. Bake for 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream..
  12. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh..

In fact, they are so simple to make that you can easily rustle up a batch to serve to unexpected and last-minute guests. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. Quick and Easy to make, moist, light and fluffy! Back in those days, Hong Kong was a British Colony, and was very 'British', so my school was English as were the teachers.

Recipe : Classic Scones

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