Scones

A traditional Scottish delicacy now served around the world. The name is derived from the gaelic word "sgonn arain" meaning block of bread.

Batch size: 25 scones of about 40gm each

Ingredients

Plain flour 500gm

Caster sugar 95 gm

Baking powder 25 gm

Salt 5 gm

Butter 125 gm

Milk125 ml

Cream 62 ml

Whole eggs 1

Sultanas 25 gms

Vanilla essence 5ml

Orange (rind) 1/2

Plain flour for dusting

Egg wash

Egg 1

Milk 100ml

Salt 1 pinch

To serve:

Chantilly cream

Whipping cream 100gm

Caster sugar 50gm

Icing sugar (For dusting)

Choice of preserve (Strawberry/Raspberry or mixed berry)

Method:

1. Preheat the oven to 220 degrees centigrade.

2. Sift the dry ingredients into the mixing bowl, add the room temperature butter, orange rind and mix with a paddle attachment.You can mix this by hand too, combining with both hands it should resemble a sandy texture.

3. Combine the wet ingredients in a separate bowl (eggs, milk, cream, vanilla essence).

3. Add the wet ingredients gradually and mix slowly. If using a table top mixer switch to a hook attachment or by hands continue to mix till it all comes together. Add in the sultanas and combine them nicely.Rest the dough covered in the refrigerator for about 30 minutes.

4. Lightly dust the work table with plain flour, roll the dough to about 1.5 inches thickness, using a round cookie cutter dusted in flour, cut the scones and place them onto a flat baking tray.

5.Whisk the egg, salt and milk to prepare a wash. Using a brush coat the scones with the egg wash brushing lightly before they go into the oven.

6. Bake them at 220 degrees centigrade for about 9-10 minutes.

7. Once slightly cool, dust them with icing sugar.

8. For the chantilly, whip the cream with the sugar.(This can be prepared in advance).

9. Serve the scones with chantilly cream and preserve.

Enjoy 😋