desserts - cold recipe:

scones sweet

ingredients

flour - all purpose 200 gm
baking powder 12 gm
butter 25 gm
castor sugar 40 gm
dried fruits (optional) sq
milk 125 ml

production

1. Sieve the flour and baking powder together three times
2. Cut the butter into ½ cm pieces and lightly rub in just enough to form a breadcrumb texture
3. Add the fruits and sugar
4. Add a sufficient quantity of milk to form a firm dough
5. Roll out the dough 3 cm thick and cut with 6-7cm round cutter
6. Place onto a greased baking sheet and brush the tops with a little beaten egg to glaze
7. Allow to rest for 10 minutes
8. Bake in a hot oven 220°C until golden brown on top
9. Serve warm

chef notes:

The secret to a good scone mix is:

1. The flour must be aerated by sieving three times
2. DO NOT over work / handle the mixture
3. Lightly rub in the butter using the fingertips only and allowing it to drop back into the bowl from about 9 inches above: this will also help to aerate the mixture
4. It should be combined quickly once the liquid goes in - do not over handle
5. Roll and cut at least 3cm thick, scones will aerate but will not rise dramatically like muffins
6. Cut with a quick downward motion, do not use a twisting motion, this will seal the sides and prevent even rising
7. Allow to rest on the tray for 10 - 15 minutes before baking
8. Ensure the baking powder is fresh; as it is made from two chemicals: baking soda and cream of tartare it has a very limited shelf. Over time the very two chemicals that make it work will eventually kill each other off. It is therefore recommended that it be purchased in as small amounts as possible

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