For 12 scones – 10 min prep – 10 min cook
- 1 C + 1/2 C (225g) self rising flour
- 1 tsp. baking powder
- 2 tbsp (25g) sugar
- 1 pinch of salt
- 5 tbsp (75g) salted butter at room temperature
- 1/ C (50g) raisins (optional)
- 1/4 (5cl) whole milk
- 1 beaten egg
- 1 beaten egg yolk with 1 tsp. milk
- Preheat your oven to 180 ° C (th. 6).
- Pour the flour, baking powder and sugar in a large bowl.
- Add the butter. Combine with your fingertips until the dough has a sandy texture.
- Add the raisins, the beaten egg and half the milk. Mix until you get a ball of dough. The dough should be flexible without being sticky. If it is too dry, gradually add the rest of the milk.
- Flour your work plan. Roll out the scone paste to a thickness of 0.5 inch. Detail circles 2 inches in diameter, using a cookie cutter or a glass, then place them on a baking sheet, turning them over.
- Reform a ball of dough with the scraps, spread it out and then detail other circles again.
- Brush the circles with the egg yolk and milk mixture.
- Bake for about 8-10 minutes, until the scones are puffy and blond.
- Take the scones out of the oven. Remove them from the baking sheet and let them cool on a wire rack.
I think scones have become my favorite breakfast-brunch-snack. The opportunity to immerse yourself again in a soft English atmosphere. We tasted them with crème fraiche, butter, honey and various jams, including the one with bergamot …