Butter Scones. When butter bubbles, remove from heat and skim off foam from. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal.
Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine. Cut the butter into pieces, and add to the food processor. Pulse the food processor until the mixture resembles coarse meal. You can cook Butter Scones using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Butter Scones
- You need 225 grams of plain flour.
- Prepare 3 tsp of baking powder.
- You need 1/4 tsp of salt.
- Prepare 50 grams of butter (cold and cut into pieces).
- You need 25 grams of caster sugar.
- You need 100 grams of dried fruit (optional).
- You need 1 medium of egg.
- You need 120 ml of milk.
Put the grated butter back in the freezer while you prep everything else. This tiny change results to flakier scones and while grating the butter is admittedly a little extra work, perfectly flaky scones are worth it (I recommend these kind of gloves, saved my hand from the grater so many times!). How to Freeze Scones Biscuits and American scones both use cold butter that's rubbed or "cut" into the dry ingredients. Pulse the food processor ingredients until the softened butter is well incorporated into the flour.
Butter Scones step by step
- Preheat oven to 180°C/160°C fan/gas 4..
- Sift the flour, baking powder and salt in a large bowl. Add the butter and rub in using you fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit..
- Lightly whisk the egg with the milk and add to the flour mixture. Stir well until the mixture comes together to form a slightly sticky dough, then tip out onto a floured surface..
- Using floured hands lightly knead the dough then using a floured rolling pin roll out the dough until it is 2 cm thick. Cut out shapes using a pastry cutter and carefully transfer them to a baking tray..
- Brush the tops of the scones with a little milk and bake for 12-15 mins until lightly browned. Remove from the oven and transfer the scones to a cooling rack..
You see that unlike a pie crust, we don't have big pieces of butter in the flour. Rather, it has a sandy, soft texture: English scones are more similar to American biscuits and they're often topped with butter, jam, or clotted cream. American scones are different, but different isn't necessarily a bad thing! Today's scones are sweeter, heavier, and aren't usually topped with butter because there's so much butter IN them. Sprinkle with the coarse sugar, if using.