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Corona kitchen: Scones #5

Perrine Fitoussi (Marketing Committee)
13 May 2020

Scones

This week in "Corona Kitchen"

Date: 13/05/2020
Name of student: Emiel Konings
Age:  21
Nationality: Belgian
University: SBE

 

Ingredients:

  • 100g butter
  • 500g flower
  • 25g baking powder
  • 100g granulated sugar
  • Salt
  • 250ml milk
  • 1 egg
  • 2dl cream
  • 1 tablespoon icing sugar
  • Strawberry Jam

 

Steps:

  1. Make sure the butter is at room temperature and preheat the oven to 150 °C.
  2. Mix the flour with the baking powder, the granulated sugar and a pinch of salt. Form a mountain on your worktop.
  3. Make a well in the center. Pour in the milk and add the softened butter.
  4. Knead everything well together. Knead for a long time and add some extra flour if the dough is too moist. The dough should be nicely elastic.
  5. Dust a work surface with flour and roll out the dough with a rolling pin to a thickness of 1 cm.
  6. Line an oven tray with a silicone baking mat or parchment paper.
  7. Cut out circles from the dough and place them on the baking tray.
  8. Split the egg and beat the egg yolk with a splash of milk.
  9. Brush the scones with the mixture (dorse). You can do that twice.
  10. Place the scones in the preheated oven. Immediately raise the temperature to 200 ° C and let the scones bake for about 20 minutes.

Finishing and serving

  1. Beat the cream half with the icing sugar.
  2. Cut the scones open lengthwise and scoop cream and jam on top.
  3. Serve hot with a cup of tea.

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The recipe:

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