After the recent experience with croissants, instead of picking a recipe for a traditional English scones from a Brit, Mary Berry or maybe Hollywood boy, I didn’t. \ud83d\ude42 I went to Dorotka’s again and followed her recipe. The result? Nearly perfect scones. I’d have them a touch sweeter maybe, but they’re soft, slightly crunchy on top, delicious and will be enjoyed with coffee tomorrow morning.<\/p>\n
I used 400 g of plain flour, 100 g of cold butter, 3 tsps of baking powder, half a tsp of salt, 50 g of sugar and let Kitchen Aid mix it all nicely. 70 g of raisins, 30 g of dried cranberries, 2 eggs beaten and topped up with milk to make 250 ml of liquid. Once added the liquid to the mix, I went to combine the dough by hand, as lots of wise people say that once the scone dough is overmixed, they get tough. Quickly rolled to 1,5 cm, I cut out the scones, brushed them with a bit of egg and sprinkled a touch of cinnamon on. They baked in 220 degrees for 10 minutes.<\/p>\n
Had to restrain my child -who was due to have her tea- from scoffing down the whole scone at once. I guess that means she liked them.<\/p>\n
After the recent experience with croissants, instead of picking a recipe for a traditional English scones from a Brit, Mary Berry or maybe Hollywood boy, I didn’t. \ud83d\ude42 I went to Dorotka’s again and followed her recipe. The result? Nearly perfect scones. I’d have them a touch sweeter maybe, but they’re soft, slightly crunchy on … Continue reading Scones.<\/span> ![\"DSC_8576\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2016\/04\/DSC_8576.jpg\")
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