A little love letter
Dear classic scones,
You are proof that a few plain things can add up to something rather elegant. Flour, butter, a little sugar, milk. Nothing to hide behind.
When you come out of the oven, golden on top and a bit cracked at the sides, you split open with your hands in that perfect way, all soft and steamy and buttery inside. That moment alone is worth turning the oven on for.
You make an ordinary afternoon feel like an occasion. A pot of tea, a few friends around the table, someone reaching for a second one before the first is even gone. You don't need much beside you. Mostly just people who are in no hurry at all.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Classic Scones
Buttery English scones, golden on top and soft inside. Forty minutes from flour to tea time. Clotted cream and jam, please.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Place the butter in the freezer for 15 minutes. Line a baking sheet with parchment paper. Preheat the oven to 200°C.grate in the butter
In a medium-sized bowl, mix flour, sugar, baking powder, and salt. Grate the cold butter into the dry ingredients using a box grater.make the dough
In a glass, whisk together the milk and egg and add to the other ingredients. Stir with a spoon until the mixture just comes together. Then, place the dough onto a clean work surface and fold it a few times with a dough scraper or a spatula, so that the dough comes together. It's important not to use your hands for this, as the butter will soften too much, causing the dough to spread out during baking.cut the scones
Roll the dough into a rectangle about 30x20 cm and cut as many scones as possible using a round cutter. Fold the dough again and continue cutting out scones until all the dough is used. If you don’t have a cutter, you can also cut the dough into triangles. This amount of dough makes about 10 scones.brush with milk
Place the scones on the prepared baking sheet, spaced a little apart. Pour 2 tbsp of milk into the glass and use the brush to spread it over the scones.bake
Bake the scones in the oven for about 12 minutes. Then remove from the oven and enjoy immediately or let cool.Pairings
Why didn’t my scones rise?
Can I freeze scones?
Jam or cream first?
Should I twist the cutter?
More pieces of happiness
Tell me how it went
Tolles Rezept, hat mega geschmeckt! Danke!
super gerne! und freut mich, dass sie geschmeckt haben!
A little love letter
Dear classic scones,
You are proof that a few plain things can add up to something rather elegant. Flour, butter, a little sugar, milk. Nothing to hide behind.
When you come out of the oven, golden on top and a bit cracked at the sides, you split open with your hands in that perfect way, all soft and steamy and buttery inside. That moment alone is worth turning the oven on for.
You make an ordinary afternoon feel like an occasion. A pot of tea, a few friends around the table, someone reaching for a second one before the first is even gone. You don't need much beside you. Mostly just people who are in no hurry at all.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Classic Scones
Buttery English scones, golden on top and soft inside. Forty minutes from flour to tea time. Clotted cream and jam, please.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Place the butter in the freezer for 15 minutes. Line a baking sheet with parchment paper. Preheat the oven to 200°C.grate in the butter
In a medium-sized bowl, mix flour, sugar, baking powder, and salt. Grate the cold butter into the dry ingredients using a box grater.make the dough
In a glass, whisk together the milk and egg and add to the other ingredients. Stir with a spoon until the mixture just comes together. Then, place the dough onto a clean work surface and fold it a few times with a dough scraper or a spatula, so that the dough comes together. It's important not to use your hands for this, as the butter will soften too much, causing the dough to spread out during baking.cut the scones
Roll the dough into a rectangle about 30x20 cm and cut as many scones as possible using a round cutter. Fold the dough again and continue cutting out scones until all the dough is used. If you don’t have a cutter, you can also cut the dough into triangles. This amount of dough makes about 10 scones.brush with milk
Place the scones on the prepared baking sheet, spaced a little apart. Pour 2 tbsp of milk into the glass and use the brush to spread it over the scones.bake
Bake the scones in the oven for about 12 minutes. Then remove from the oven and enjoy immediately or let cool.Pairings
Why didn’t my scones rise?
Can I freeze scones?
Jam or cream first?
Should I twist the cutter?
More pieces of happiness
Tell me how it went
Tolles Rezept, hat mega geschmeckt! Danke!
super gerne! und freut mich, dass sie geschmeckt haben!