Dessert
Scones
- Preparation time
- 30 min
- Servings
- 8 scones
Ingredients
8 scones
- Flour — to buy300 g
- Sugar — to buy50 g
- Baking powder — to buy2 c. à c.
- Butter — to buy75 g
- Milk — to buy15 cl
- Egg — to buy1
- Raspberry jam — to buyau goût
- Whipped cream — to buyau goût
Preparation
Preheat the oven to 200°C and line a baking tray with parchment paper.
In a bowl, mix the flour, sugar and baking powder, then add the cold diced butter and rub in with your fingertips until you get a coarse breadcrumb texture.
Add the milk gradually, mixing with a spatula, until you get a soft dough that comes together without being sticky: don't overwork it, or the scones will turn dense.
Roll out the dough on a floured surface to 2-3 cm thick and cut out rounds with a cutter.
Place the scones on the tray, brush the tops with beaten egg for a nice colour.
Bake for 12-15 minutes, until well risen and golden on top.
Let cool slightly then serve split in half, spread with raspberry jam and a generous spoonful of thick whipped cream.