Melt-in-your-mouth Cream Scone !
Ingredient:
Mix together in mixer:
260g All-purpose flour
50g sugar - reduce to 30g
10 g (2t baking powder
75g Butter, cold and cut into small squares pieces. Rub into flour until the flour is crumby and the butter incorporated. Ensure you use cold butter as the success depends on producing a cold, crumby flour mix. Use finger tips if needed,not whole palm!
Next, whisk together 1 egg, lightly beaten, 1 t vanilla essence, 120 ml milk. Fold carefully mixture to flour avoiding too much mixing or handling.
I rolled out onto a baking pan lined with baking paper in 2 pieces and use a knife to cut into triangular wedges. Tehn bake at 190° C for 15-18 min. Use toothpick to test for doneness, the scones should be nicely lightly browned with a light crispy top. Bake longer if you prefer more crisp.
Sensational !
So sublime, first time bake and I was able to produce this wonderfully aromatic, melt-in-your mouth texture! Goes to show that joy of cooking provides accurate directions that anyone can bake successfully when they adhere strictly to the directions.
Finish the creamy scones for that melt-in-your-mouth sensation. If you left it for later consumption the sensation is very much reduced - due to condensation of butter flavor, I think. Although the taste and texture is still there. I would still warm up in a wok under medium heat for a few minutes if there are left-overs - hahaha! It is sooo goood!
Melt-in-your-mouth Cream Scone !
My words do not do justice to the all-important process. Hence I quote from Joy:
In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream.(This helps to brown the tops of the scones during baking.)
Bake for about 15 -18 minutesor until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.
Read more: Cream Scones from joyofbaking.com
Joy also describes her love for Coffee House Scone - refer to source:
Coffee House Scone
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