Goat Milk

Mar 19 2014

“Simple Scone Recipe”

By charlimblog

Grocery & Gourmet Food

I prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, this recipe makes 16 small scones.

Ingredients:

about 3½ fl oz. goat milk
9 oz. all-purpose flour
1 teaspoon baking powder
1½ oz. softened butter
1 oz. super fine sugar
1 large egg

Directions:

Preheat the oven to 425 °F.
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.
Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.

Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.