Big fluffy scones. I know, you’ll say you already
know it, what’s the point?
Well, it’s about discovering new ways to appreciate it.
And maybe first you thought it sounded boring, just too classic (how can we get enough of clotted cream anyway?), but there are plenty ways to customize it. Simply infuse your favorite flavours
in the milk, let it cool down and that’s it. From vanilla pods to coffee beans, verbena leaves to licorice root, use your imaginatio to enter a new scone world.
You can also change the type of sugar you use, from dark muscovado to light demerara. Even with syrup it might work.
In this recipe it’s still a quintessential British flavour with Bergamot and Honey scented scones that are like biting in a cup of tea at 5pm.
I followed Paul Hollywood’s method to make the dough and simply slightly adjusted the
proportions.
For 12 scones you need to:
- Boil 250ml milk and then infuse 2tbsp Earl Grey Tea (mine is from KaDeWe) for 20 minutes. Filtrate and let it cool.
- In a bowl, mix 450g flour + 80g diced and chilled butter. It should be like crumbs.
- Add then 2 eggs + 5tsp (for French, 2 càc) baking powder + 80g honey. Use a wooden spoon to mix.
- Then, pour 125ml of milk and keep on mixing. Gradually add what’s left of the milk until you obtain a moist dough. Actually, I didn’t need to put it all, there were 2tbsp left.
- On a board, put 25g flour, the scones dough and 25g flour. Chaff the scone dough like there and with a rolling pin, roll it until it’s 2cm thick.
- Pre-heat the oven at 220°
- Cut out scones circles with a cookie cutter and put on a baking tray (with baking paper).
- Let it rest for 5 minutes.
- Beat an egg in a small ball and use it to glaze the top of the scones, with the help of a pastry brusher.
- Bake it for 15 minutes; it should be fluffy and delicious.
- Enjoy with orange jam and cotted cream.