Сконы | English Scones | Сдобное пресное тесто

Traditional British pastries. This is not just bread or a bun, but a part of the culture. The first mention of scones was noted in manuscripts of 1513. Initially, scones were baked without sugar, but they were unsweetened and quickly went stale. Then, for sweetness, they began to add a little seeds, nuts, raisins and various seasonal berries. Currently, these small "buns", which taste very similar to cookies, can be with pear, apple, berries, cheese, potatoes, etc. On whole grain or wheat flour with the addition of milk, kefir, buttermilk or cream. The peculiarity of preparation is that the liquid should be warm (37-38 degrees), and chemical leavening (baking powder). Raw dough was cut into four or six parts (triangles) and then baked. With the advent of baking powder, the scone became a high, airy bun of a square or polygonal shape. The height of the scone at the exit can be up to five centimeters. The finished product is served with whipped cream (butter or custard) and jam. Ingredients: Flour - 260 gr. Baking powder - 5 gr. Salt - 1.2 gr. Sugar - 50 gr. Egg - 58 gr. Butter - 75 gr. Cream - 120 gr. (ideally 33-35% fat, I took 20% fat) *** You can add crushed pistachios, barberries or raisins. To prepare the product, you need to thoroughly mix and sift the flour, sugar, salt and baking powder. Add butter and thoroughly mix the mass into crumbs. In a separate bowl, beat the egg slightly, add warm cream (37-38 degrees) and beat the ingredients again until smooth. Then pour the liquid ingredients into the dry ones and knead the dough. It is important to remember that this dough cannot be kneaded for a long time, so that it does not drag on. If necessary (if it sticks to your hands too much and the room is hot), the dough must be gathered into a ball, put in a film and put in the refrigerator until the working temperature is reached - +18+20 degrees. Sprinkle a little flour on the work surface, lay out the dough and roll it out into a circle 1-2 cm thick. Cut out buns with a round mold. Place the scones on parchment paper (crumple it a little so that it lies flat on the baking sheet) in a checkerboard pattern. Before baking, grease the products with milk or cream. Bake strictly at a temperature of -205 degrees, until golden brown (about 18-20 minutes). All you need is... #scone#buns#tea