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BASIC SCONES, Classic Scone Recipe


Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
A purely English tradition, scones spread with honey, butter, and jam are never lacking at breakfast and teatime.
Preparation time: 25 minutes.
Baking time: 25 minutes.

Ingredients for 35 scones, 5 cm in diameter:

• 2 cups + 4 tsp (250 g) flour
• 1 tsp (4.5 g) baking soda
• 1 tsp (5 g) salt
• 1 tsp (4.5 g) cream of tartar
• 1 egg
• 5 oz (150 mL) luke-warm milk
• 1 3/4 Tbsp (25 g) butter
• 2 1/2 tsp (10g) sugar

For the glaze:
• 1 egg
• milk

Melt the butter over low heat. Let cool to lukewarm. Sift the flour, the baking soda, salt, and the cream of tartar together. Make a well in the center and crack an egg into the center of the well. Steadily pour in the milk and the melted butter, add the sugar, and begin to mix. Knead until you obtain a smooth, soft, and compact dough. Roll out the dough to be 3/4 inch thick (2 cm).

2. With a cookie cutter 2 inches (5 cm) in diameter, cut out many circles. Brush with the remaining egg, lightly mixed with a few spoonfuls of milk, and bake in an oven preheated to 355°F (180°C) for not more than 15 minutes.


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