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Assiette de scones maison dorés et bien levés, l'un ouvert et garni de clotted cream et de confiture de fraises, à côté d'une théière en porcelaine blanche et bleue et d'une tasse de thé fumante dans un salon de thé anglais
Team Curcuma

Traditional British scones

Afternoon tea scones: a quick dough of flour, cold butter, sugar and milk, barely mixed, cut with a round cutter and baked for 12 minutes until golden, served warm with clotted cream and strawberry jam.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling on a rack 10 minutes
Total Time 37 minutes
Servings : 8 scones
Course : Breakfast, afternoon tea
Cuisine : British
Calories : 270
Ingredients Préparation Notes

Ingredients
  

  • 350 g plain flour or self-raising flour, then use only 1 tsp baking powder
  • 3 tsp baking powder about 12 g
  • 1 pinch salt
  • 85 g unsalted butter very cold, diced
  • 40 g caster sugar
  • 175 ml whole milk
  • 1 tsp lemon juice
  • 1 egg beaten, for glazing
  • clotted cream to serve
  • strawberry jam to serve

Préparation
 

  1. Preheat the oven to 220 °C (425 °F) and line a baking tray with baking paper.
  2. In a bowl, mix the flour, baking powder and salt. Add the cold diced butter and rub it in with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar.
  3. Warm the milk slightly and add the lemon juice. Make a well, pour in the milk and mix quickly with a round-bladed knife until you have a soft, slightly sticky dough. Do not knead it.
  4. On a floured surface, fold the dough over two or three times, then pat it out by hand to 3 cm (1 inch) thick. Cut out rounds with a floured 5 to 6 cm cutter, pressing down firmly without twisting. Gather the scraps for the last scones.
  5. Place the scones on the tray, brush the tops with beaten egg without letting it drip down the sides, and bake for 10 to 12 minutes, until well risen and golden.
  6. Leave to cool for 10 minutes on a wire rack and serve with clotted cream and strawberry jam.

Notes

The secret: very cold butter and a barely mixed dough. The more you work it, the less the scones rise. Cut them with one firm press, without twisting the cutter, so they rise straight.