Jun
I like to interpret classic recipes into new ways by adding unexpected ingredients or changing type of flour for example. I enjoy those daring experiments. The result surprises me every time, and in most cases I’m satisfied with it. That is when I share my results with you. So thank you for your support and experiments, they inspire me much more. But there are also some classic recipes which I love and respect and I would like them to be in my blog.
As you know, I live in London now and I adore english food traditions. To be honest I really love them. That’s true! We always have english breakfast on Sundays. If you don’t know it’s fried eggs, sausages, smoked bacon, beans and various of extras (tomatoes, mushrooms, black pudding, hash browns etc.). It is so interesting how different are breakfast traditions in various countries!
English scones are little buns which are usually serve with tea. I think freshly baked scones are great little treats for afternoon tea or perfect company to your breakfast, moreover they are so easy to prepare and use ingredients that you probably have in your kitchen anytime!
English Breakfast Scones
(8-10 scones)
DOUGH: 240 g self-raising flour 30 g granulated sugar 12 g baking powder 45 g butter 140 ml whole milk 1/2 cup raisins (or dried cranberries) GLAZING: 1 egg yolk 2 tbsp milk
Preheat the oven to 180°C.
Sift the flour onto the working surface, add baking powder and sugar. Rub butter with the dry ingredients into the crumbs quickly. Add the milk, add raisins gradually and knead the dough (1-2 minutes). Add some flour if needed. On a floured surface roll the dough into the 1.5-2 cm thick layer. Cut the circles 6-7 cm using scone cutter or glass as I did. It’s a classic scones shape, but you can cut the dough into the squares or triangles as you want.
Place the scones onto floured baking tray. Beat egg yolk with milk. Grease scones.
Bake them for about 15-20 minutes until golden brown.
Serve warm with clotted cream and jam.
