Do you know the scores, these British cupcakes that you can taste at tea time and which have the distinction of opening directly in 2 without the need for a knife to be garnished?
I love it ! It is not sweet and not very greasy and for the greediest we garnish it with cream and strawberry jam, but I prefer them plain.
I made it a cure when I was in Scotland for breakfast and tea time! There are also variants, scones with raisins , the blueberry scones or a version of scones savory cheese .
I found this recipe a long time ago on Marmiton I believe and it is really perfect!
Ingredients for a dozen scones:
- 250 g flour (+ for the work surface)
- 40 g softened butter
- 15 cl milk
- 15g sugar powder
- 1 sachet of baking powder
Preheat the oven to 220 ° C.
In a bowl, mix flour, baking powder, sugar, salt and butter with your fingertips until a sandy mixture is obtained.
Gradually add the milk.
Work with your fingertips until a homogeneous dough is obtained (add flour if the dough is too sticky).
Spread the dough between 2 sheets of baking paper 2 cm thick.
Using a glass or cookie cutter, cut out dough discs about 5-6 cm in diameter.
Place the dough discs on the baking sheet (previously covered with baking paper) and bake for 12 to 15 minutes depending on the thickness (they must be nicely browned and swollen).
To be tasted right out of the oven. For an English break, scones are perfect; they open in two vertically to be filled with butter, jam, whipped cream or all three at the same time!