Devonshire Scones
Recipe by Gary Mehigan from Masterchef & modified by The Bakeanista
Ingredients:
(A)
150ml milk
150ml cream
1 egg
(B)
3 cups self-raising flour
2 tbs caster sugar
1 cup dried cranberries
2 tbsp of finely grated orange rind
Method:
1) Preheat oven to 200°C. Line large flat oven tray with baking paper.
2) Whisk milk, cream and egg together until well combined.
3) Combine flour, sugar, dried cranberries and orange rind in a large bowl. Add milk mixture and stir gently to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.
4) Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough.
5) Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.
6) Serve hot with jam and cream. Oh, so delicious~
You can cut them into any shapes you desired. :)
I chose a heart-shaped cookie cutter, just because.
Ah, perfect with a cuppa tea, either for breakfast, lunch or tea. Yums!
Just take a look at the crumbly fluffy texture! :D
And there's nothing better than a generous dollop of clotted cream and strawberry jam to go with 'em scones. ;)
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