The scones stuffed with butter and jam they are little sweet stuffed scones, a preparation of Anglo-Saxon origin, traditionally served at tea time. Treats from the easy recipe, with which to delight in Breakfast or snack.
Ingrediants
- 250 g of flour type 00
- 3 teaspoons of baking powder
- 60 g of cold butter
- 30 g of granulated sugar
- a large pinch of salt
For about 10 scones
- 150 ml of milk
- 1 beaten egg
- Raspberry Jam
- soft butter
To stuff
The scones stuffed with butter and jam are the right recipe to prepare if you want to prepare a cream tea in perfect Anglo-Saxon style.
These famous English focaccette, with their unmistakable consistency and not very sweet, find their exceptional combination spread with raspberry jam or strawberries And clotted cream. The latter is a special cream made to thicken with the heat that we, unfortunately, cannot find here: a butter of excellent quality kept at room temperature is the ideal substitute.
The recipe for making scones is easy: these are simple dough sweets, baked in the oven. The only precautions required are not to handle the dough for too long and to keep the dough at a thickness sufficient for the scones, when cooked, to be cut well in half. Once ready the scones are great either cold that lukewarm and if you want you can freeze and then heat in the oven at the time of consumption.
Among the most famous British sweets And Scots accompanying the traditional tea we also find the Victoria Sponge cake and the very simple, delicious, Welsh cakes: both recipes that must be tried at least once and that we are sure you will repeat often!
OTHER DELICIOUS RECIPES: Crumpets, Apricot and Coconut Scones, Pull apart cinnamon muffins, Lamingtons
How to prepare: Scones stuffed with butter and jam
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
15 min – 20 min
How to prepare: Scones stuffed with butter and jam
Making scones stuffed with butter and jam is simple. Dedicate yourself to the dough: in a bowl sift the flour with the baking powder and salt, then add the diced butter.
Work the ingredients briefly with your hands, until crumbs are formed. Add the sugar and milk, little by little, mixing with a spatula until the dough is soft and moist. Transfer the mixture to a work surface sprinkled with flour and continue to knead it until it is smooth and no longer sticky.
Roll out the dough on a floured work surface and roll it out with a rolling pin to a thickness of about 3 centimeters. With a pastry cutter of about 7-8 centimeters in diameter cut 10 discs and arrange them on a baking sheet covered with parchment paper. Brush the surface with beaten egg and cook in a preheated oven at 180 ° C for 12-15 minutes.
Remove the scones from the oven and, once cooled, cut them in half and stuff them with butter and raspberry jam.
Serve immediately your scones stuffed with butter and raspberry jam along with some tea.
.
