I thought I would at least make an effort to avoid the really decadent stuff so early in January. While I do eat more sweets and cakes and desserts during the holiday than otherwise during the year, I don’t usually put on weight before the end of the winter.:-( . Oh well, here’s to hoping this year will be different. Anyway, I’m trying to hold the cream cheese frostings and ganache fillings at least for a couple of weeks.
These scones are perfect for breakfast or afternoon tea with some jam, slightly warm from the oven, slathered in butter (or hold the butter if you’re trying to cut back on the fat)… The recipe is slightly adapted from Mary Berry.
450 grams flour
1 teaspoon salt
3 teaspoons baking powder
75 grams butter, at room temperature
50 grams sugar
2 large eggs
about 225 ml milk
Preheat the oven to 220° C.
In a medium bowl, whisk together the flour, the salt and the baking powder to ensure there. Cut or rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
In a large measuring jug, beat together the eggs, then pour in enough milk to make it up to the 300 ml mark. Set aside about 2 tablespoons to glaze the scones with before baking.
Slowly add the milk mixture to the flour mixture, stirring until you have a soft dough. It is better that the dough is on the sticky side, as the scones then will rise better.
Turn the dough onto a lightly floured surface and flatten it with your hand to a thickness of about 1-2 cm. Use a 5 cm fluted cutter to stamp out the scones by pushing the cutter straight down into the dough (as opposed to twisting it) and then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead lightly, flatten again with your hand and cut more scones. Repeat as needed.
Place the scones on lightly greased cookie sheets and brush with the remaining egg wash. Bake for 10-15 minutes until golden. Transfer to a wire rack and let cool, cover them with a clean tea towel to keep them moist.
Serve them with lot’s of butter and a little bit of jam, or however you prefer them.