Like the accompanying jam and heavy cream. I was once again convinced of this when I recently attended a tea party at the residence of the British Ambassador on Sofia Embankment.
I’ll tell you about the tea party itself tomorrow, but for now about the scones, the preparation of which was inspired by the master class of the English chef Martin Jones.
Naturally, there are many recipes for scones, in this case I used Felicity Cloake’s idea. What remains constant is the method of preparing scones, which was discussed in detail during a master class at the English Embassy.
So I drank tea with meaning and now I’m sharing the results.
If you don't like the idea of eating scones with heavy cream, then good butter and jam is hard to resist.
Ingredients:
- 450 gr. flour;
- 6 tsp baking powder;
- 1 tsp salt;
- 1 tbsp. dry mustard;
- 100 gr. cold butter;
- 250 gr. hard cheese, grated;
- 2 tbsp. green onions, finely chopped;
- 120 ml cold water;
- 1 egg, lightly beaten with a little milk.
Preheat the oven to 220C.
In a mixer bowl, combine flour, salt, baking powder and dry mustard. Add the cooled butter cut into pieces and grind the mixture by hand or using a food processor until crumbly.
Mix grated cheese (reserve a little for the final topping) in a bowl with green onions and water with milk.
Add to flour and stir. Do not knead for too long, just to bring the dough into a ball.
Turn the dough out onto a lightly floured surface and roll out into a 2.5cm thick square.
Using a round dough cutter (5 cm in diameter), cut out the scones and place on a baking sheet lined with baking paper or a baking mat. The recess must be dusted with flour each time. You will get 12 scones.
Brush the scones with the egg and milk mixture and sprinkle with the remaining cheese. Bake in the oven for 12-20 minutes or until golden brown.
I love scones for their variety and ease of preparation. A great option for unexpected guests or Sunday breakfast. I turned on the oven and while it is heating up I can quickly make the dough. While they are baking, set the table. Do it for a maximum of 40 minutes, and the hot, delicious buns with a crispy crust on the outside and loose softness on the inside are ready. These buns are eaten warm, cut in half lengthwise and brushed with butter. When it comes to recipes, scones are a whole recipe economy.
Ingredients
- 350 g wheat flour
- 120 g cold butter
- 2 tsp baking powder
- ½ tsp. ground black pepper
- ¼ tsp. red hot pepper
- ¼ tsp. salt
- 3 green onions
- 50 g hard cheese
- 180 ml curdled milk, buttermilk or kefir
- coarse or medium sea salt
- 1 egg
Preparation
In a large bowl, combine flour, red and black pepper, and salt. Add baking powder and mix everything very well with a spoon.
Place the butter into the flour and quickly chop the butter with a knife. It’s best, of course, to use this shortcrust pastry tool for this, as this makes chopping the butter much easier and faster.
Chop the butter and flour into crumbs. The crumbs do not have to be very fine; pieces of butter may well be present in the dough.
Grate the cheese, wash the onion, dry it and chop it finely. Mix cheese and onion into flour mixture.
Pour into the flour mixture and quickly knead the dough.
Do not knead for too long, the dough will tighten and the scones will be dry and hard. Once all the flour has been mixed in, the dough is ready.
Dust a flat surface with flour, place the dough on top and sprinkle with flour. Roll out the dough into a flat cake one centimeter thick and cut into pieces.
Transfer the scones to a baking tray lined with baking paper. Beat the egg and brush the scones with it. Sprinkle some salt on top.
Bake in an oven preheated to 200 degrees for 20 minutes, until golden brown. The scones should double in height and begin to brown.
Once I already introduced you to traditional English buns, scones. Today I want to talk about another version of them, with cheese. This recipe is good when cheese or kefir disappears or dries out. Today I was missing some Mozzarella cheese. Any cheese goes here. So let's get started.
Take flour, add soda and baking powder to it. Add butter, cold if possible. Then you need to chop it with flour. I had it melted. Let's mix everything.
Let's grate the cheese
Combine cheese with flour. Stir and add kefir. Mix the dough.
The dough will be liquid. Place it on the table and add a little flour. Knead the dough with your hands.
Divide the cheese dough for scones into 2 parts. Roll out one dough into a circle 2 centimeters thick and then cut it into 8 pieces.
Place on a sheet of paper or in a mold. Grease the top with more kefir and place in the oven preheated to 200 degrees for 20 minutes. We do the same with the other part of the dough.
The cheese scones are ready! Help yourself!
I would like to offer a recipe for delicious breakfast buns. Scones are quick-cooking buns served freshly baked with butter, jam, honey, and cream. You can add dried fruits to the dough - for sweet pastries; cheese, bacon, ham - for savory. These buns are ideal as a snack; you can take them on the road or on a picnic. I cooked them with ham and green onions, this time I made unleavened scones with cheese. You can serve them with butter, cottage cheese, ham or lightly salted fish - a delicious breakfast is guaranteed for the whole family!
Ingredients
To make cheese scones we will need:
flour - 300 g;
baking powder - 2.5 tsp;
egg - 1 pc.;
salt - 2/3 tsp;
butter - 60 g;
milk - 4 tbsp. l.;
hard cheese - 70 g.
Cooking steps
Sift the flour and baking powder into a bowl, add the butter cut into pieces - rub everything with your hands until crumbly.
Cut the cheese into small cubes and add to the flour mixture.
Lightly beat the egg, milk and salt. Make a well in the center of the flour and pour in the egg mixture, knead the dough.
Place the cake on a baking sheet lined with parchment. Using the blunt side of a knife, divide the cake into 8 segments and brush with milk.
Bake in an oven preheated to 220 degrees for 20-25 minutes (test readiness using a dry wooden stick). Place the finished scone on a plate, let it “rest” a little and cool.
Bon appetit!
