New idea for breakfast: make it English style! Here is a recipe for scones. I have to be honest: I stole it from this website and changed few proportions. You’ll see it’s very easy (basically, you just have to mix all the ingredients together. Exhausting) and sooo good!!!
- 220g all-purpose flour, plus more for handling the dough
- 1,5 tsp baking powder
- 2,5 tbsp white sugar
- 0,5 tsp fine sea salt
- 60g cold butter
- 75g chopped sultanas and cranberries (or other dried fruits)
- 150g milk or buttermilk (amount corrected)
- for brushing: 1 egg yolk and 1 tbsp milk
- Preheat your oven to 220°C.
- Mix together the flour, the baking powder, the sugar as well as the salt.
- Cut the really cold butter into small cubes and add them to the dry ingredients. Mix until you can spot no butter pieces that are larger than small peas.
- Distribute the chopped dried fruits and mix, then add the milk (or buttermilk) and mix again just until the dough comes together and doesn’t show big spots of dry flour anymore – it may still be a little wet though (you can add a little more flour if you think it’s too wet to proceed).
- Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) to ensure a fluffy crumb (whereas overkneading results in tough scones). Pat into a round disc of about 3 cm (~1,25 inch) thick and cut out rounds with a cookie cutter (mine has a diameter of 6 cm/~2,5 inches) and place them on the parchment paper lined baking tray. (If you dip the cookie cutter in flour after each, the next one will come off more easily. Besides, try not to twist the cookie cutter, because this causes the scones to rise unevenly.) Quickly knead together remaining dough, pat to the same thickness and cut out more scones.
- Beat the egg yolk with one tbsp of milk and brush the tops of the scones.
- Bake on middle level for 13 to 15 minutes or until golden brown.
- Let cool on a wire rack.
Enjoy! I have it only with unsalted butter. It’s also good with jam. Go crazy.