Scones

Scones are a classic of British pastry, usually accompanied by clotted cream and jam during afternoon tea. Here’s how to prepare them with an Italian twist.

Ingredients

• 250 g of all-purpose flour
• 1/2 teaspoon of salt
• 2 teaspoons of baking powder
• 50 g of cold butter, cut into pieces
• 25 g of granulated sugar
• 150 ml of whole milk
• 1 egg (for brushing)

Preparation

1. Preheat the oven to 220 °C and line a baking tray with parchment paper.
2. In a large bowl, mix the sifted flour with salt and baking powder.
3. Add the butter and work the mixture with your fingertips until it has a consistency similar to breadcrumbs.
4. Incorporate the granulated sugar.
5. Make a well in the center and pour in the milk little by little, mixing with a flat-bladed knife or a fork until a soft dough forms that isn’t sticky.
6. Transfer the dough to a lightly floured surface and knead briefly until smooth. Do not overwork the dough to avoid making the scones hard.
7. Roll out the dough with a rolling pin until it’s about 2 cm thick.
8. Use a round cutter (or the edge of a glass) to cut out the scones. Gather the scraps of dough, re-roll and cut until finished.
9. Place the scones on the prepared tray, leaving some space between each one.
10. Beat the egg in a small bowl and brush the top of each scone.
11. Bake for about 12-15 minutes until they are golden and well-risen.
12. Serve them warm or at room temperature, accompanied by jam and a spread of butter or, to stay true to British tradition, with clotted cream.

Curiosity

The term “scone” is believed to derive from the Dutch name “schoonbrot”, which means “pure bread”. Scones have become an essential element of the English afternoon tea, which took hold in British culture around 1840, thanks to the Duchess of Bedford.

For an Italian touch, you could replace the granulated sugar with brown sugar and add some raisins previously soaked in water or in some liqueur, like Italian amaro, to give them a unique twist.