For those who have been to England and Ireland, having a scone for breakfast is an experience not to be missed. Scone is usually be enjoyed with clotted cream and homemade jam. There are many variations of scones out there, but to me the traditional scone is the best.
After lot of research high and low for the perfect scone recipe, I have come to conclusion that Avoca cafe produced the best one. The best kept secret of producing good scone is actually minimal kneading of the dough to create a light texture of scone. Excessive handling of the dough might release excess gluten that make the scone hard and flat.
Ingredients
450 g self raising flour
a pinch of salt
a pinch of baking powder
50 g caster sugar
50 ml double cream ( if you don't have this, use 250ml milk instead)
200 ml milk
1 egg beaten
1 egg for glazing
110g butter at room temperature diced
Methods
1. Sift the flour, salt and baking powder. Add the sugar into the dry ingredients.
2. Rub the flour with the butter until it forms breadcrumb texture.
3. Add milk and double cream and mix it until it forms a daughy mixture. The dough will be slightly wet.
4. Gather the dough into a ball and turn it onto a floured surface. Roll the dough flat to 2.5 cm thickness.
5. Using the round cutter, cut it into round shape and transfer it to the baking tray.
6. Glaze it with the egg wash and if you like, you could add some sliced almonds on the top surface of the scones.
7. Bake 180 degrees celcius for 15 minutes.
you know the scone is ready when you see the bottom part of the scone has changed into brownie colour...
