Recipe for scones with lots of butter
The classic English afternoon tea has a certain charm. The traditional scones don’t stand a chance in front of me before they’re gone.
That’s why I’ve been experimenting with how much butter I can add to these beauties before it becomes too much.
So far, I’m quite pleased with this mixture for my scones.
Ingredients
- 150 gram Butter The butter has to be cold
- 150 gram Whole Milk
- 240 gram Wheat Flour
- 5 gram Salt
- 40 gram Sugar
- 20 gram Baking Soda
Instructions
- Put flour, baking powder, sugar, and salt into a bowl and stir together.
- Cut the butter into smaller pieces and add it to the bowl with the flour mixture and lightly mix it together with a fork.
- Add the milk and quickly knead the dough together. The dough should just come together, so do not work too much with it to prevent the butter from getting too warm.
- Butter clumps in the dough are a bonus.
- Transfer the combined dough to a floured surface.
- Use your hands to flatten the dough to a thickness of about 2 centimeters.
- Cut out round scones with a cutter about 5-7 centimeters in diameter. If you don't have a cutter, use a cup or a water glass.
- Place your scones on a baking sheet lined with parchment paper and bake them for 10-15 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (convection).
- Let the baked scones cool on a wire rack.
