Читать книгу Bake Text Only - Rachel Allen - Страница 38

500g (1lb 2oz) light Italian or plain flour

1 rounded tsp bicarbonate of soda

2 rounded tsp cream of tartar

1 tsp sea salt

125g (4½oz) unsalted cold butter, cubed (if you are using salted butter, decrease the salt to ½ tsp)

25g (1oz) caster sugar

1 egg, beaten

275ml (9fl oz) buttermilk or milk, plus extra for the egg wash

50g (2oz) caster or granulated sugar (optional)

6cm (2½in) cutter

1 Preheat the oven to 220°C (425°F), Gas mark 7.

2 Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the sugar and mix well.

3 Set aside about a third of the beaten egg and combine the rest with the buttermilk, then add to the flour mixture and mix briefly to combine into a moist dough. Place on a lightly floured work surface and knead ever so slightly to bring together, then press or roll out to a thickness of 2cm (¾in).

4 Using the cutter, cut out approximately 12 scones and place on a floury baking tray. Add about a teaspoon or so of buttermilk to the remainder of the beaten egg to make an egg wash.

5 Brush the scones with the egg wash (and dip the tops in sugar if you wish) and bake in the oven for 10-12 minutes or until golden brown on top. Eat as soon as possible!