Fluffy Scones

Name: Fluffy Scones
Cuisine: American
Ingredients: 100 grams Cake flour; 100 grams Bread (strong) flour; 1 tbsp Baking powder; 70 grams Butter; 70 ml Milk( or yoghurt or heavy cream); 1 Egg (small); 2 to 3 tablespoons Sugar; 50 grams Dried fruits (such as raisins); 1 Clotted cream; 1 Jam

cookpad.japan @cookpad_jp

I wanted to eat the scones and the clotted cream which I had in Afternoon Tea.

You can mix the butter and flour with your hands, not with a food processor (about 3-5 minutes) If you don't have a small size egg, reduce the amount of milk a bit as the mixture becomes too soft.
When cutting the shapes, cut gently so you don't crush the dough. If you can cut the sides cleanly, it will plump up well. When using heavy cream, reduce 10 g of butter. Recipe by AAlly

I wanted to eat the scones and the clotted cream which I had in Afternoon Tea.

cookpad.japan @cookpad_jp

I wanted to eat the scones and the clotted cream which I had in Afternoon Tea.

Saved

Ingredients

100 gramsCake flour
100 gramsBread (strong) flour
1 tbspBaking powder
70 gramsButter
70 mlMilk( or yoghurt or heavy cream)
1Egg (small)
2to 3 tablespoons Sugar
50 gramsDried fruits (such as raisins)
1Clotted cream
1Jam

Saved

Steps

1

Cut the butter into 0.5 cm, sift the flour and baking powder together twice. Put them all into a bowl and mix together by rubbing. The mixture becomes crumbly after a few minutes. It's easier to use hands than food processor.
2

When there are no lumps of butter and the mixture becomes crumbly, make sure that there are no butter lumps left by squashing the mixture with your hands.
3

When the mixture becomes like the photo, add the sugar and your favorite dried fruits (like raisins) and stir lightly.
4

Then add the milk (or yoghurt) and beaten egg, and mix lightly to make a dough. If the dough is too soft, flour your hands a lot to gather it together. If the butter has melted and the dough is sticky, then rest the dough in a plastic bag and place in the refrigerator for more than 1 hour.
5

If the dough is not sticky, roll up and fold 3 times. Roll it out to 2.5 - 3 cm thick and cut out the shapes. The dough should be the same softness as freshly pounded rice cakes (mochi).
6

Bake for 15-20 minutes in a preheated oven at 180°C, (or 200°C). The best way to serve is warm, but if the scones get cool, microwave for 10-20 seconds.
7

Serve with clotted cream and jam.
8

The scones get a bit burned if the cooking temperature is 200°C in our oven.
9

Serve with clotted cream or richly flovoured milk.
10

These ones made a weird face!
11

I didn't mix the flour and butter completely for these ones and they didn't rise very well.
12

I used yoghurt instead of milk. Also added more bread flour than cake flour. Then it plumped up well, from 2.5 to 6.5 cm. The width is same.
13

I used milk. I added more flour. Then the scones did not rise higher compared with the one in step 12. But they spread out more. The length is from 2.5 to 6 cm, the width is from 5 to 6 cm.
14

This time the scones rose a lot. I rolled up the dough into 4 cm. The cooking time is longer than usual.