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English scones with a twist

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Preparation time

15 minutes

Cooking time

25 minutes

Resting time

2h45min

For

12 scones

Difficulty

Easy

Budget

1/3

Product used

Ingredients

– 250g flour 
– 15cl milk
– 4g of 11g sachet Saf-instant® Baker’s dry yeast
– 1 egg
– 20g butter

Ustensils

– mixing bowl
– clean tea towel
– baking tray 

Preparation

1. Pour the flour into a mixing bowl and add the Saf-instant® yeast. Mix well. Add the butter, cut into cubes, and the milk. If you are adding flavourings to your scones, add the additional ingredients now.

2. Knead gently until you have a ball of dough with an even consistency.

3. Cover the dough with a tea towel and leave to rest for 2 hours at room temperature. The dough should double in size.

4. To shape the scones, roll the dough out on a floured work surface to a thickness of 2-3 cm.
Using a glass or pastry cutter, cut out circles of dough to the required size.

5. Place the circles of dough on a baking tray lined with parchment paper, ensuring they are spaced well apart.

6. Leave to rise for a further 45 minutes.

7. Bake in a hot oven for 15 minutes at 180°C (thermostat 6). If you prefer your scones golden brown, paint the tops with a rum-based syrup or simply with milk, before placing them in the oven.

8. Leave to cool before eating, either plain or with the topping of your choice.

To have your scones ready to eat more quickly, but still fresh from the oven, prepare the dough the day before, cover and place in the fridge! On the day, all you have to do is roll out the dough and cut out the scones before popping them in the oven. Using baker’s yeast produces softer, moister scones that keep much better without drying out, for at least 2 to 3 days! To shape your scones more easily, place the dough in the freezer for 10 minutes, then cut to the desired shape.

Variation

This basic dough can be used for sweet versions by adding 50g of sultanas, dried figs or chocolate chips, or savoury by adding 50g of cheese, chorizo sausage or 1 or 2 tablespoons of herbs.

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