double cream - 14.2 oz (420ml), plus a little more for brushing on scones
1 large egg
Instructions
The Model Bakery is in the Napa Valley (this recipe
is a version of the one in their book) and they
serve, hands down, my favourite scone ever.
Preheat the oven to 400F or 200C, gas mark 6.
Flour a 9 inch 23cm cake tin and line a baking
sheet with baking parchment.
Sift together the flour, sugar, baking powder and
half a teaspoon of salt. Add the butter and rub it
in with your fingertips until the mixture is
crumbly with little pea-sized bits of flour-coated
butter.
Lightly beat the cream and egg together in a small
jug. Make a well in the centre of the flour and
gradually add the cream, mixing it in with a
butter knife.
Mix just until everything comes together – don’t
over mix. The dough will be quite sticky.
Put this into the floured cake tin and carefully
pat the dough evenly into place. Turn the dough
out on to a lightly floured surface and cut the
round into eight equal wedges.
Put these on the baking sheet. Brush with the
extra double cream.
Transfer to the oven and cook for about 30
minutes. The scones should be golden brown. Leave
to cool for five minutes then serve warm.
These are actually still good two days later
(well, not quite as good, but they don’t
deteriorate the way other scones do – just keep
them in an airtight container).
Originally Submitted
6/1/2015
0 Out of 5 from
0 reviews
You can add this Scones recipe to your own private DesktopCookbook.
