Scones (without eggs)
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35 ratings
Preparation : 10 min
Cooking : 10 min
Total time : 20 min Rest : 0 minAccessories :
Equipment
cookie cutter
15 people
3 tbsp of rum (optional)
500 g plain flour
1 sachet of baking powder (11 g)
1 pinch of salt
100 g of dried raisins
100 g of soft butter
320 ml of milk
50 g of caster sugar
Associated products
RECIPE STEPS
1Soak the sultanas in rum (or hot water) for 30 minutes.
- 3 tbsp of rum (optional)
- 100 g of dried raisins
2Put the flour and the baking powder into the metal bowl and run the program.
- 500 g plain flour
- 1 sachet of baking powder (11 g)
Pastry/Cake |
00:10 / 12 /
3Add the sugar and diced butter.
Run the program.
- 100 g of soft butter
- 50 g of caster sugar
Pastry/Cake |
01:20 / 12 /
4The consistency should be sandy.
If necessary, scrape down the wall of the bowl then rerun the program.
While the program is running; gradually add the milk, salt and the drained sultanas through the opening.
- 1 pinch of salt
- 100 g of dried raisins
- 320 ml of milk
Pastry/Cake |
01:30 / 12 /
5Heat the oven to 220 °C.
6Turn the dough onto a lightly floured surface and gently flatten the dough until it is 2cm thick.
7Using a plain, lightly dusted cookie cutter (6-7cm in diameter) punch circles out of the dough and place onto a tray lined with greaseproof paper.
8Bake for 10 to 15 minutes.
9Let cool and then serve the scones warm.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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Excellent.