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featherlight Scones

 featherlight Scones 

                                            prep time: 25 min



Hi everybody ... today I'm going to take you with me on a flight to Scotland to try something sweet and very delouses called " Featherlight Scones", Featherlight Scones are considered an essential part of any English afternoon tea, especially with jam and clotted cream, they are crunchy on the outside while soft and moist on the inside, HOW TASTY !!!


The secret to the flakiest scones is to start with cold ingredients: cold Butter, and cold Egg, and make sure to flow up the recipe step by step (it makes up to 12 scones)

ingredient:

  • 2 cups of all-purpose Flour
  • 3 tsp. of Baking Powder
  • 2 tbs Custard Sugar
  • Good pinch of Salt
  • 65 grams of cold, chopped Butter
  • 1 Egg
  • 1/2 cup of Milk
  • 1 tsp of Vanilla or Citrus Zest (Orange or Lemon)
  • Jam (any flavor you prefer)
  • Whipped Cream (optional .. since I don’t have clotted cream)
  • Lemon Glaze      

How to do it:

  1. Sift the Flour, Backing Powder, Sugar, and Salt Into a large bowl, and mix to combine.
  2. Add chopped cold Butter (straight from the fridge), and rub it using your fingertips (rub the butter and flour mixture between your fingers) until the mixture resembles Fine Breadcrumbs.
  3. In a separate bowl, whisk the Milk, Egg, and Vanilla or Citrus Zest together, after that, you need to make a well in the middle of the Flour mixture, then pour the Milk-Egg mixture(wet ingredient) into the Flour mixture, using a Fork, Mix lightly and quickly until it comes together but not quite combine, then use your hand (if the dough feels too sticky just get an extra bit of flour, dust it over the dough, and gently bind it together whit your hand, but don’t put too much flour or over mix it). 
  4. - Turn Dough onto a lightly floured surface, and knead lightly until smooth.
  5. Pat or roll the Dough to make it 3 cm thick, then Cut it using a scone or cookie, bisect cuter, if you don’t have any, you can use a glass to cut, but make sure to dip the cutter or glass into flour so it doesn't stick.
  6. Place on a Tray that is either lightly greased or lined with baking paper.
  7. Bruch with Milk and Bake at 220C /425f for 10-13 min or until scones are well risen and golden.
  8. Once it done, let them cool for 15 min. 
  9. To Serve, Split Scones and top them with Jam, Whipped Cream, and Lemon Glaze, I will let you decide whether to spread the jam or the cream first. Either way: they taste delicious. … Enjoy…!!

Some tips:

-  Put the Butter in the freezer to make sure it is really cold.

- Don't Knead your Dough for long as this will force out all the air bubbles that are starting to form.

-If the Dough feels too sticky just get an extra bit of Flour, dust it over the dough, and just gently bind it together whit your hand, but don’t over-mix it. 





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