Rich Scones. Rich, tender scone with just the right amount of sweetness and chocolate chunks. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. This is my favorite scone recipe.
Recipe Mix dry ingredients and mix well. These tender, flaky scones are all about the butter. Use cold butter ( even frozen) and grate it into the scones if you have a grater. You can cook Rich Scones using 7 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Rich Scones
- Prepare 130 grams of ●Cake flour.
- Prepare 70 grams of ●Bread (strong) flour.
- Prepare 2 tsp of ●Baking powder.
- You need 30 grams of Soft light brown sugar.
- It’s 60 grams of Unsalted cultured butter.
- It’s 60 grams of Milk.
- Prepare 40 grams of Heavy cream (dairy heavy cream).
Don't fear however if you want to make these and you didn't have time to freeze the butter, cold from the fridge works great as well! Try not to overwork the dough if you can. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can. Brush the tops of the scones with a little extra milk, or any egg and milk left in the. "Scones are wonderfully British, delicious, and so simple even a five-year-old could make them.
Rich Scones instructions
- Cut the cold butter into small cubes..
- Sift and combine the ● ingredients into a bowl. Add the sugar and salt and mix a little. Add the butter from Step 1..
- Use your fingers to mix the butter and flour mixture until smooth..
- Add the milk and heavy cream. Mix well with a scraper to blend in the liquid with the mixture from Step 3. If it's difficult to mix, you can use your hands to press the dough to mix together..
- Bring the dough together on a sheet of cling film. Wrap with the cling film and let cool in the fridge for about 1 hour..
- When the dough has cooled, roll it out with to a thickness of 1 cm..
- Fold the dough into thirds. Turn it 90° and repeat this folding step two more times. (3 times in total.).
- Once you have done the folding step 3 times, wrap in the cling film again and transfer to the fridge..
- Leave the dough in the fridge to rest for 1~2 days. (At least for 1 day.).
- Roll the dough out to a thickness of 2 cm and use a round mold of about 5 to 6 cm to cut out the shapes..
- Place on a baking tray and brush milk (not listed) on the surface. Preheat the oven to 200℃, then lower to 190℃ and bake for about 25 minutes..
- They are done . They are sweet enough and delicious as they are, but if you eat with maple syrup, they are incredibly tasty..
- These are my usual scones. https://cookpad.com/us/recipes/145437-spaghetti-with-meat-sauce.
There's a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. Line an oven tray with baking paper. Double-sift flour, sugar, baking powder and salt into a large bowl. Whisk cream, milk, butter and vanilla in a second bowl.