Ingredients:
(Recipe adapted from here)
230g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
135ml double cream (I used whipping cream)
1 tbsp (15ml) creme fraiche (I replaced with some apple cider)
100ml whole milk (I used fresh milk)
230g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
135ml double cream (I used whipping cream)
1 tbsp (15ml) creme fraiche (I replaced with some apple cider)
100ml whole milk (I used fresh milk)
some raisins (I added this)
an egg yolk, or a little extra milk, to glaze
Preheat the oven to 230C (I baked at 200C). Lightly grease a small baking tray. Sieve the flour, baking powder and salt into a medium mixing bowl. Place the double cream and creme fraiche into a small bowl and whisk together.
Pour the cream mixture into the flour bowl and fold in very gently with a metal spoon, being careful not to overwork. When it is incorporated, add the milk in three portions, carefully folding between each. You don't need the dough to be uniform - just a sticky mess.
Dust your work surface with flour then tip the dough out onto it. Dust your hands with flour then quickly and lightly form the dough into a square about 3-4cm tall. Press down on a floured 6cm fluted biscuit cutter to stamp a scone out of the dough. Place onto the greased tray. You should get four scones out of the original square - place them close to each other on the tray, almost touching. Roll the remaining scraps of dough into two circles gently and with floured hands press lightly into the cutter (I find this causes less overworking than re-rolling). Place onto the tray.
Brush the tops of the scones with a pastry brush with either a little extra milk or an egg yolk. Place into the oven and bake for 13-15 minutes until risen and golden. Serve while still warm.
(Makes 6)
an egg yolk, or a little extra milk, to glaze
Preheat the oven to 230C (I baked at 200C). Lightly grease a small baking tray. Sieve the flour, baking powder and salt into a medium mixing bowl. Place the double cream and creme fraiche into a small bowl and whisk together.
Pour the cream mixture into the flour bowl and fold in very gently with a metal spoon, being careful not to overwork. When it is incorporated, add the milk in three portions, carefully folding between each. You don't need the dough to be uniform - just a sticky mess.
Dust your work surface with flour then tip the dough out onto it. Dust your hands with flour then quickly and lightly form the dough into a square about 3-4cm tall. Press down on a floured 6cm fluted biscuit cutter to stamp a scone out of the dough. Place onto the greased tray. You should get four scones out of the original square - place them close to each other on the tray, almost touching. Roll the remaining scraps of dough into two circles gently and with floured hands press lightly into the cutter (I find this causes less overworking than re-rolling). Place onto the tray.
Brush the tops of the scones with a pastry brush with either a little extra milk or an egg yolk. Place into the oven and bake for 13-15 minutes until risen and golden. Serve while still warm.
(Makes 6)
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