SCONES! They are something like small buns or cookies, which are a typical English tea snacks. The classic ones are traditionally served with a kind of thick high-fat cream, along with butter, honey or jam.
They are of Irish origin, but some sources say they come from Scotland. The name comes from Danish and means “pure, fine white bread”, and in Scottish it means “crush”. They are usually made from wheat flour, wholegrain flour or oatmeal, with baking powder (or baking soda) and baked on large flat pans. They can be sweet or salty, you can add cheese, fresh or frozen fruits, nuts, honey, maple syrup, chocolate, olives, sun-dried tomatoes, ginger or other.
They are quick and easy to prepare, there is no kneading and rising, which makes them very suitable for preparing a quick morning breakfast or an afternoon snack. Spread roughly on a floured surface, cut with a knife, cup or any other shape you have on hand. They rise so high in the oven that you can’t even believe it. And the different versions of scones give free rein to your imagination and culinary talent!
I saw them for the first time 2 years ago on an American culinary site and then I made some Very chocolate scones. They were wonderful!
This time I added grated yellow cheese, but if you miss it, you will get the real classic scones, which you can serve with butter and something sweet like jam, honey or maple syrup. Invite British cuisine to your home and try to prepare them! You will be amazed!
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
In a bowl, mix all the dry ingredients - flour (or both types of flour), baking powder, baking soda, salt and sugar. Whisk well.
Add the cold butter, cut into cubes.
Rub the butter into the flour with your fingers until it looks like crumbles. It is not a problem to have some larger pieces of butter left.
Add the grated yellow or any other soft cheese. Classic scones are cheese-free, so you can choose not to add it. But I think it definitely contributes to their wonderful aroma.
Stir.
Add the buttermilk.
Since this product is not so common in Bulgaria, here are some ideas what to replace it with:
- with thick kefir (ayran)r;
- with a mixture of milk and yoghurt in an approximate ratio of 50:50;
- with milk to which you have added about 1 tsp. of lemon juice, let the mixture stand for about 10 minutes so that the milk can curdle and thicken slightly.
Stir.
Pour the mixture on a floured work surface.
Knead until all the ingredients are "gathered". It is not necessary to knead the dough for a long time - just enough to get a ball. Excessive kneading will cause the butter to melt, and we don't need that.
Divide the dough into 2 equal parts.
Make a ball out of each piece.
With your hands, lightly flatten the dough into a disk about 20 cm in diameter and about 1.5 cm thick.
With a sharp knife or pizza knife, cut the disc into 6 triangles, as if cutting a pizza.
Do the same with the other half of the dough. You should get totally 12 triangles.
Arrange the triangles in a large tray covered with baking paper.
Bake the scones in a preheated oven at 230 degrees without a fan for about 13-15 minutes until golden brown.
Optionally you can spread them on top with a little butter while they are still warm.
Traditionally Englishmen divide the scones in half and put some butter on them while they are still warm so that the butter can melt.
If you have prepared classic scones without cheese, you can also serve them with jam of your choice.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
In a bowl, mix all the dry ingredients - flour (or both types of flour), baking powder, baking soda, salt and sugar. Whisk well.
Add the cold butter, cut into cubes.
Rub the butter into the flour with your fingers until it looks like crumbles. It is not a problem to have some larger pieces of butter left.
Add the grated yellow or any other soft cheese. Classic scones are cheese-free, so you can choose not to add it. But I think it definitely contributes to their wonderful aroma.
Stir.
Add the buttermilk.
Since this product is not so common in Bulgaria, here are some ideas what to replace it with:
- with thick kefir (ayran)r;
- with a mixture of milk and yoghurt in an approximate ratio of 50:50;
- with milk to which you have added about 1 tsp. of lemon juice, let the mixture stand for about 10 minutes so that the milk can curdle and thicken slightly.
Stir.
Pour the mixture on a floured work surface.
Knead until all the ingredients are "gathered". It is not necessary to knead the dough for a long time - just enough to get a ball. Excessive kneading will cause the butter to melt, and we don't need that.
Divide the dough into 2 equal parts.
Make a ball out of each piece.
With your hands, lightly flatten the dough into a disk about 20 cm in diameter and about 1.5 cm thick.
With a sharp knife or pizza knife, cut the disc into 6 triangles, as if cutting a pizza.
Do the same with the other half of the dough. You should get totally 12 triangles.
Arrange the triangles in a large tray covered with baking paper.
Bake the scones in a preheated oven at 230 degrees without a fan for about 13-15 minutes until golden brown.
Optionally you can spread them on top with a little butter while they are still warm.
Traditionally Englishmen divide the scones in half and put some butter on them while they are still warm so that the butter can melt.
If you have prepared classic scones without cheese, you can also serve them with jam of your choice.
Enjoy! 🙂
