Scones

You just want everyone to tell you you’d fit in in England, don’t you?

Ingredients

for the scones

40 gr unsalted butter

225 gr self-raising flour

30 gr sugar

pinch of salt

110 ml milk

for the clotted cream

1 tbsp unsalted butter

1 tbsp of glazing sugar

60 ml of whipping cream

for the coulis

40 ml of water

40 gr of sugar

100 gr of berries of your choice

PREPARATION

Coulis

Heat the water with the sugar until all sugar is dissolved. Add the berries and let simmer for 10 minutes without stirring. Take from heat and mix.

Clotted Cream

Whisk the butter at room temperature with the glazing sugar until creamy. Add the whipping cream. Whip for about 2 minutes at high speed, and another half minute at full speed.

Scones

Mix the self-raising flour and cubes of butter together in a bowl. Rub the butter into the flour with your fingertips until it becomes crumbly. Stir in the sugar and salt. Finally, add the milk and stir it in with a fork or knife until you get a lumpy mixture.

Knead it (briefly) by hand into a smooth and soft dough. Roll or press the dough out to a thickness of 3 centimeters. Cut out the scones with a round cutter of 5 centimeters in diameter.

Knead the remaining dough back into a ball, roll it into a flat shape, and cut out as many rounds as possible. Continue until all the dough is used up.

Place all the round dough slices on a baking sheet lined with parchment paper. Brush the tops with a little milk. Bake for 12-15 minutes at 220 °C (top and bottom heat) until they are cooked and light brow...