Scones

Yileds 16 scones


Ingredients

  • 640 grams all-purpose flour, sifted
  • 64 grams sugar
  • 20 grams baking powder
  • 12 grams fleur de sel
  • 200 grams unsalted butter, cubed and chilled
  • 500 milliliter milk

For Serving: salted butter, jam and clotted cream

Methods

  1. Heat oven to 450º F (230º C).
  2. Add sifted flour, sugar, baking powder and salt in a bowl and whisk together. 
  3. Put cubed butter into the bowl and knead with your fingers until the mixture fall into pea-size pieces.
  4. Stir in milk until dough forms.
  5. Floured your work surface and transfer the dough. Roll out dough a 12″×12″ and 1″thick square. Cut square into 16 smaller squares.
  6. Transfer squares to a baking tray with a baking paper. Bake until golden brown, about 20-25 minutes.
  7. Serve warm with salted butter, jam and clotted cream.

*Baking time may vary between ovens. So, start checking from time to time after 20 minutes of baking.

 

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