Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Ingredients
- 2 cups wheat flour
- 2 tbsp baking powder
- 2 tbsp sugar
- 1 pinch of salt
- 1/4 cup fat (your choice: butter or margarine)
- 1 egg
- 1 cup milk (approximately)
Preparation
- 1. In a large bowl, mix all the dry ingredients using a whisk to aerate them and reproduce an express sifting.
- 2. Incorporate the very cold fat into the flour using a pastry cutter, avoiding touching it with your fingers so that it does not melt.
- 3. Beat, in a measuring cup: one egg and add milk until the total volume of liquid is 200 ml.
- 4. Make a well in the center of the dry ingredients, then add the liquid all at once. Fold the mixture to moisten the flour, but do not stir it; the dough will not be perfectly smooth, but rather lumpy. This is normal!
- 5. Shape the dough into a 2-3 cm thick disc with your hands on a floured work surface. Cut into 8 wedges or circles using a cookie cutter or glass.
- 6. Bake on parchment paper in a preheated 375°F oven until scones begin to brown.
- 7. Serve warm with thick crème fraîche of your choice, raspberry jam and tea.
Source: Recipe by Peggy Regan of Gryphon Bakery.
Published on lapresse.ca on June 5, 2015.