Aujourd'hui nous avons essayé des faire des "Scones", spécialité anglaise pour le "Tea Time".
Nous n'en avions jamais fait ou même mangé avant!
By Mary Berry (BBC)
Preparation method
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Preheat the oven to 220C/425F/Gas 7 (200C Fan).
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Put the flour and baking powder into a large bowl.
Add the butter and rub it in with your fingertips until the mixture
resembles fine breadcrumbs. Stir in the sugar.
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Beat the egg in a measuring jug. Make up to
100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the
scones later.
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Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
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Turn the mixture out onto a lightly floured surface
and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted
cutter to stamp out the scones. Make sure you don’t twist the cutter or
the scones will not rise evenly.
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Gently gather the trimmings together and pat out again to cut more scones
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Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
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Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
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To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
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