1401. Scones

Scones are a classic British afternoon tea accompaniment, commonly laden with jam and clotted cream. The scone itself is very rustic and rudimentary. Quite plain, to be honest. There is no point in eating it by itself, since it has no charm, flavor, or even texture going for it; it truly needs to be laden with cream and sweet jam. Another thing, since these scones take about 15 minutes to make and bake, the only way to consume them is fresh warm out of the oven.
We used them with great success with our mulberry jam. I had not thought ahead to make geemar, the Iraqi clotted cream which needs to be made in advance by two days, so we used fresh cream.

Ingredients:

8 heaped Tbsp flour
1 tsp baking powder
pinch salt
5 Tbsp butter, cold
2/3 cup milk, cold

Method:

Pre-heat your oven to 400F and add flour to a food processor.
Mix in the baking powder and the salt. Whizz to mix.
Add the butter and whizz until resembles breadcrumbs.
Add the milk and mix until you have a sticky shaggy dough.
Dust a clean surface liberally with flour, roll the dough in it and form a disc about 1.5inches thick, taking care not to work the dough too much.
Cut the circle into six triangles, then place them on a baking tray spaced apart.
Bake for 10-15 mins, depending on your oven, maybe giving them a quick broil at the end for some color. Cool on a wire rack.
To serve, split the scone open, slather in whatever you please. Cream or butter and jam are highly recommended.

صحة و عافية