Mandys sweet scones/biscuits. We like to say it's the British version of a sweet biscuit. They're some of the hardest pastry to make. It's a dough as sensitive as the Queen of Hearts – it doesn't like a lot of kneading or mixing – and is as picky as Goldilocks – one pinch away from too salty, too sweet, too dry, too wet.
Brush each scone with extra beaten egg (egg-wash). Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. You can cook Mandys sweet scones/biscuits using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Mandys sweet scones/biscuits
- Prepare 350 grams of self raising flour.
- It’s 1/4 tsp of baking powder.
- You need 85 grams of cold cubed butter.
- You need 3 tbsp of caster sugar.
- You need 175 ml of milk.
- It’s 1 tsp of vanilla extract.
- It’s 1 of egg beaten to glaze.
- It’s as needed of flour for roll dough.
Turn the dough out onto a lightly-floured surface. Biscuits and scones might look a lot alike — tall, flaky, golden brown. They're both made from a blend of flour, a leavening agent, fat, and a liquid. And they're frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream.
Mandys sweet scones/biscuits instructions
- Heat oven to 200C/400F..
- Put flour, baking powder and cold butter into bowl, gradually mix until it resembles breadcrumbs.
- Stir in sugar, make a well in the dry ingredients then add milk and vanilla and mix well until formed into a dough balls..
- Put flour on a clean work surface and roll out dough to around 4cm thick, using a 5cm cookie cutter cut out a many scones as u can, with the remaining dough reform and continue to make scones until all the dough is used..
- Place on a baking tray and glaze the top with beaten egg and bake for 10 minutes and enjoy with cream jam or just butter and a cup of tea/coffee.
- Another version add one cup of dried raisin to make them into fruit scones.
Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother's Day, and wherever muffins or coffee are appropriate. (All the time!) But depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. Be sure not to twist the cutter. Press down firmly in one push. Place the scones onto a baking sheet lined with parchment or silicone mat. Lu Ann, it is interesting how two things with nearly identical ingredients can be so different.