English Scones in 30 Minutes

Name: How to cook English Scones in 30 Minutes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

cookpad.japan

English Scones in 30 Minutes

I had some leftover heavy cream. When you make scones using butter, you normally chop the butter into small pieces using a scraper. But using heavy cream, you can make the mixture crumbly easily. You don't need to leave the dough to rest for a long time, either. So it's very easy! The heavy cream makes them flaky when they are freshly baked, and they don't get hard even when they are cold. They go really well with jam or clotted cream! If you use less sugar, you can make savory scones.

Ingredient

200 grams

Cake flour

100 ml

Heavy cream

50 ml

Milk

2 tbsp

Granulated sugar

1 tbsp

Baking powder

1 dash

Salt

Cooking instructions

* Step 1

[Preparation] Sift the cake flour and baking powder together.

* Step 2

Add the granulated sugar to the sifted flour. (Also add a pinch of salt.)

* Step 3

Add the heavy cream.

* Step 4

Mix well until the flour becomes crumbly. Using your palms.

* Step 5

Add the milk in 2 batches.

* Step 6

Bring the dough together gently and squeeze into a single lump. Don't knead the dough.

* Step 7

Leave it to rest for 5 minutes. In the meantime, preheat the oven 170℃.

* Step 8

Roll the dough out to 2-3 cm thick with a rolling pin. If the dough is too sticky, dust it with flour.

* Step 9

Cut into shapes using a knife or cut out with a cookie cutter.

* Step 10

Bake in the oven for about 20 minutes at 170℃.

* Step 11

They are also delicious with some dried fruits, chocolate, etc.

* Step 12

Of course, you can make these scones using pancake mix! If you use pancake mix, you don't need baking powder. You don't need any sugar as pancake mix already has some sugar in it. But if you want to sweeten the dough, add to your taste.

* Step 13

The condition of the dough varies a little depending on the temperature or humidity. In summer, the dough gets too warm with the warmth of your hand, so it's better to chill the dough in the fridge before you roll it out.