Scones. We only name and my mouth makes me water and is that it is one of the easiest things and resultonas to bake and eat in winter. It is not that it is a dish that can not be taken in summer, not at all, but in my mind they are attached to something warm to remove the cold at this time of year.
I always prepare them at breakfast in Reyes and take them at breakfast or in the snack of the coldest months, when the body asks me for something restorative.
I also love to always have them in the freezer for when you have, ps guests put them at breakfast and is that they freeze very well. Although obviously, as they are richer it is freshly made and accompanied by clotted Cream and homemade jam.
- 450 g pastry flour
- 1 teaspoon and a half of baking powder
- ½ teaspoon salt
- 225 g cold unsalted butter, diced or grated,
- 85 g sugar
- 75 g raisins soaked for 10 minutes in warm water and drained.
- 140 ml milk
- 1 large egg
- Clotted cream or butter, and jam, to serve
In a large bowl, mix the flour, yeast, salt and sugar. Add the butter and work it with your hands until we form a fat sand. Add the raisins and mix.
Add the milk mixed with the beaten egg leaving a little unadded. We do it this way because depending on the type of flour and the humidity we add it all can be too much. I left about 40 ml without adding and it was perfect). Mix with a Danish mixer or fork until everything is mixed but not compact. Divide the dough in two and add the raisins to a part. Then we use our hands to compact it and knead lightly by folding over the dough in the same bowl.
Lightly flour the work surface and pour one of the two parts of the dough. Smooth lightly with your hands first and then with the roller to form a circle about 2.5 cm thick.
With an 8 cm round cutter, we cut the dough. We knead the rest and start again until we have them all formed.
Place on the baking tray and let stand while we preheat the oven to 200 degrees (with fan).
Paint with the envelope of the mixture of milk and eggs wing the top of the sones (only the top so that when baked they grow well).
Lower to the temperature to 190 degrees and bake about 15 minutes until they are golden on top and when touched lightly they are formed but not hard.
Let cool slightly before serving with clotted cream or butter and jam.
Tips and Tricks
- We can freeze them before baking or once baked.
- You can add your favorite ingredients instead of raisins: walnuts, hazelnuts, chocolate...
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 20 scones