This recipe hails from Wilton Park, a Overseas Workplace outpost within the Sussex countryside.
Candy scones
Makes: 10
Components:
350g self-raising flour, plus further for rolling
A beneficiant pinch of salt
1 tsp baking powder
85g unsalted butter, plus further for greasing
3 tbsp caster sugar
175ml entire milk
85g sultanas (elective)
1 egg, overwhelmed, to glaze
To serve:
Devonshire or Cornish clotted cream
English strawberry jam
Technique:
1. Preheat the oven to 220C/200C fan and put a calmly greased baking tray inside to warmth up on the similar time.
2. Tip the self-raising flour into a big bowl with the salt and baking powder, and blend to mix. Add the butter, and rub it in along with your fingertips till the combination resembles high-quality crumbs (you are able to do this in a meals processor, however take care to not over-process the combination). Stir within the caster sugar.
3. Make a nicely within the centre of the dry combination, then add the milk and mix it shortly with a fork till you may have a sticky dough.
(Jon Croft Editions/PA)
4. Flippantly flour your work floor and tip out the dough. Sprinkle some extra flour over the dough and, utilizing floured palms, knead the dough very calmly. Work within the sultanas, in the event you like – to make fruit scones.
5. Roll out the dough to a tough rectangle about 3cm thick. Mud a 5cm spherical pastry cutter with a bit of flour and lower out as many circles as you’ll be able to, re-rolling the trimmings as crucial till you may have used up all of the dough and have 10 scones.
6. Brush the highest of every scone with a bit of overwhelmed egg, attempting to not let it drip down the edges (which may cease the scones rising evenly). Then, place the scones on the recent baking tray within the oven. Bake them for 12-14 minutes, till they’re risen and a pale, golden brown color. Take away the scones from the oven and switch them to a wire rack to chill.
7. Eat the scones both simply heat or absolutely cool, however as quickly as potential. There is just one strategy to serve them: cut up in half and served with lashings of clotted cream and strawberry jam.
‘The Platinum Jubilee Cookbook’ by Ameer Kotecha (revealed by Jon Croft Editions, £30; pictures by David Loftus), out there 28 April.
Kaynak: briturkish.com
