Having spent the past 8 years in London and now living in France makes me realise a few of the things I actually do miss seeing in a bakery or coffee shop. A good scone is one of those things I haven't really found yet in Paris, but everyone seems to like them when I bring them around. Must be the light, buttery, biscuity deliciousness combined with a bit of cream and jam that wins them over every time.
Scones
Makes about 9 using a 5cm cutter
225g plain flour
30g sugar
30g sugar
2tsp baking powder
1/4tsp salt
50g butter, cut into small cubes
50g butter, cut into small cubes
100g milk
1/2 lemon juice
1 egg for egg wash
coarse sugar
Preheat your oven to 220ºC. Combine your milk and lemon juice and set aside. In a large bowl, mix together your flour, sugar, baking powder and salt. Rub in your butter until the mixture resembles fine breadcrumbs. Add in your milk mixture and bring together into a soft dough.
Turn out onto a lightly floured surface and give it a quick 5 second knead to ensure it's well combined and roll to 3cm thick (you want it to be at least that so you get a nice tall scone). Cut out the scones by sharply plunging the cutter into the dough and taking it straight out. This helps the scones keep their shape and allows them to rise evenly. Place them onto a parchment paper lined baking tray. Once you've cut as many as possible, gently push together the remaining dough, knead lightly, re-roll and cut as many as you can.
Whisk the egg and brush the tops of the scones, then sprinkle with coarse sugar and bake for 10-12 minutes until golden on top and well risen. Enjoy with a bit of clotted cream, butter, jam or what have you and a nice cup of tea. Takes me right back to rainy ol' London town.
1/2 lemon juice
1 egg for egg wash
coarse sugar
Preheat your oven to 220ºC. Combine your milk and lemon juice and set aside. In a large bowl, mix together your flour, sugar, baking powder and salt. Rub in your butter until the mixture resembles fine breadcrumbs. Add in your milk mixture and bring together into a soft dough.
Turn out onto a lightly floured surface and give it a quick 5 second knead to ensure it's well combined and roll to 3cm thick (you want it to be at least that so you get a nice tall scone). Cut out the scones by sharply plunging the cutter into the dough and taking it straight out. This helps the scones keep their shape and allows them to rise evenly. Place them onto a parchment paper lined baking tray. Once you've cut as many as possible, gently push together the remaining dough, knead lightly, re-roll and cut as many as you can.
Whisk the egg and brush the tops of the scones, then sprinkle with coarse sugar and bake for 10-12 minutes until golden on top and well risen. Enjoy with a bit of clotted cream, butter, jam or what have you and a nice cup of tea. Takes me right back to rainy ol' London town.
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