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| Cup and plate Green Gate |
Hello everyone!!!!
During the years spent in England I have learnt to love british food. One of the traditions I love the most is The Afternoon Tea. At the beginning I used to drink only tea with lemon...and I didn’t know anything about clotted cream.Ho for years I missed on something absolutely delicious. Clotted cream is on the the things I have ever tasted...yeah not really light But I do understand now that is a MUST with scones.
A few weeks ago I bought it in London so I baked for the first time some scones for a delicious Afternoon cream tea.
INGREDIENTS:
220g self raising flour (I used Molino Chiavazza)
a pinch of salt
50g butter
25g sugar
150g milk
1 egg to glaze
Served with:
clotted cream
apricot jam (I used extra organic jam Casa Barone)
In a bowl mix the flour and salt. Rub in the butter, as you would when preparing a classic shortcrust pastry. Add the sugar and milk to get a soft dough. Knead very quickly the dough in a floured work top. Roll out the dough into a 2 cm thickness. Use a 4/5 cm cutter to form disks. Place them on a baking tray lined with oven paper. Brush the tops of the scones with the egg beaten with some milk. Bake in a warm oven at 200º for 10/15 minutes.
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1 commenti
well if these are your first scone they are utter perfection!!!
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