While the first snowflakes were falling outside, we inside the house in the warmth to have breakfast with these delicious scones, typical English sweet rolls of Scottish origin, good both alone and stuffed with butter and jam.
In the meantime, I leave you the recipe for these Xmas scones and I wish you happy holidays.
Servings: 8-10 scones
Baking time ; 15 minutes
Ingredients
225g of plain flour
10g of baking powder
50g of butter
25g of sugar
125ml of milk
75g of dried cranberries or raisins
¼ teaspoon of powdered ginger
a pinch of salt
final touch
1 egg
30g of sugar
½ teaspoon of ground cinnamon
Method
Sift the flour and combine it in a bowl with the baking powder, ginger and a pinch of salt. Add the cold cubed butter and mix well until the mixture takes on the consistency of bread crumbs. Combine the sugar and cranberries.
Gradually start adding the milk, mixing first with a spatula and then with your hands until you get a soft and homogeneous mixture. Add a pinch of flour if it is too sticky or milk if it is too dry.
For the cinnamon crust, combine the sugar and cinnamon in a small bowl. In another, beat the egg with a drop of water to make it less slimy.
Roll out the dough to a thickness of about 2-2.5cm and cut out the scones with a small pastry cutter or an upside-down glass (be careful not to "unscrew" the glass to remove it from the dough!).
Dip the surface of each scone first in the egg and then in the cinnamon sugar and place them on a baking sheet lined with parchment paper.
Bake at 180 degrees for about 15 minutes or until they are beautifully leavened and have formed a dark golden crust on the surface. Leave to cool on a wire rack.
Wonderful while still warm, they keep well even for the next day.
Comments
Post a Comment