·         For 8 scones:

280 g T 65 flour
1 1/2 tsp baking powder
1/4 tsp baking soda
40 g sugar
100 g semi-salted butter
15 g melted butter to brush
160 ml fermented milk or ribot
2 untreated clementines (optional)

You can use unsalted butter and add a pinch of salt to the mixture

Preheat the oven to 220oC.

Remove the zest from the clementines with a thin grater.
Put flour, baking powder, baking soda, zest and sugar in a food processor bowl. Add the cold butter, cut into pieces. Mix by pulse until the pieces of butter are the size of a pea.
Transfer to a bowl, add ribot milk and mix with a fork without insisting. The mixture seems a little dry, that's normal.

Transfer to a worktop and form a square about 2.5 cm thick. Cut it into 4 and stack the pieces on top of each other.
Flatten the dough into a rectangle about 2.5 cm thick. Cut the edges so they are clean. I forgot...
Cut into 2 and then into 4 to get 8 pieces.
Arrange on a baking sheet lined with baking paper, spacing them well. Refrigerate for at least 10 minutes.
Brush scones with melted butter.
Put in the oven and immediately reduce the oven temperature to 200oC.
Cook for about 20 minutes, until golden.

Taste quickly.
They are best if enjoyed during the day.

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