Читать книгу London's Afternoon Teas, Revised and Expanded 2nd Edition - Susan Cohen G. - Страница 9

Recipe courtesy The Ampersand

This recipe is from head pastry chef Sezwin Mascarenhas.

INGREDIENTS

• 600 g (4 ¾ cups + 1 Tbsp.) plain (all-purpose) flour

• 100 g (⅓ cup + 2 Tbsp.) caster (superfine granulated) sugar

• 20 g (1 Tbsp. + 2 tsp.) baking powder

• 2 g (⅓ tsp.) salt

• 150 g (⅔ cup) cold butter, diced

• 2 eggs (100 g/ ½ cup)

• 220 g (¾ cup + 2 Tbsp.) double cream (heavy cream)

• 200 g (1 cup + 2 Tbsp.) white chocolate baking chips

• Egg wash: lightly beaten egg yolk

METHOD

1. Preheat the oven to 180ºC (350ºF).

2. Lightly grease a baking sheet.

3. In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and butter and, using the paddle attachment, pulse until the mixture resembles fine bread crumbs.

4. Whisk together the eggs and cream and slowly add to the flour mixture to get a soft dough.

5. Turn onto a floured work surface and knead very lightly. Pat out to a circular shape, about 2.5 cm (1 inch) thickness, and rest the dough for 2 hours in the refrigerator.

6. Use a 5 cm (2 inch) cutter to cut out rounds and place on a baking sheet not too close together. Lightly knead together the rest of the dough and cut out more scones to use up all the dough.

7. Brush the tops of the scones with the beaten egg yolk. Bake for 12 to 13 minutes until well risen and golden.

8. Cool on a wire rack and serve with strawberry jam and some clotted cream.

This recipe presents terms and measurements for both UK and US readers. Units are given first for UK readers in the original measurement units, then for US readers in converted units in parentheses. Do not mix the units. US equivalent terms are also given in parentheses where needed.