COme I crumpet (English pancake), Victoria sponge cake and tea sandwich, The Scone they preside the aperthero tea. Sweet but not too much, they lend themselves to the most varied fillings. Here we present an almost classic version, with the contour of berries. Instead, the table is eclectic, which puts together lines, paintings, contrasting geometries and some spring branch of spring.
Ingredients x 10 pieces
225 g self -giving flour
1 pinch of salt
55 g butter (better the Irish one)
25 g sugar
150 ml milk
1 beaten egg
strawberry jam (or of black cherries, or even forest fruit)
Whipped cream (the most correct clotted cream, or “retalia” cream, typical of Devon and Cornwall, we find it hardly. You can, if you like, mix a spoonful of mascarpone with cream)
Procedure
Turn on the static oven at 190 ° C. In a bowl (or in the bowl of the planetary mixer) pour the flour and salt and mix them, then add the butter, without working it too much, and the sugar. In the end Add the milk flushuntil you get a not too busy dough or smooth, indeed a little sticky.
Scone (English sweet sandwicen) with cream and jam (photo by Federico Miletto, Lifestyle Sergio Colantuoni, Food Stylist Gino Fantini).
Transfer it to a floured plane, Spread it in a thickness of about 2 cmtherefore, with the help of a pastry cutter, obtain ten disks. Grease a baking tray (or cover it with parchment paper) and place the drains at a safe distance from each other.
Brush the surface with the beaten egg e Cook them for 12-14 minutesor until they are golden brown. Let the sweets cool on a special grillthen serve them at tea time stuffed with jam and cream.
Ps Alternatively, you can add a punch of sultanas to the dough and taste theh scones, spread a little butter, with a slice of Cheddar.
On the table Flat and cups Astier de Villatte, Canovaccio Bottega string, tray and croff spoon, napkin and la workshop placed.
He has collaborated Frutteto Lentini Milan
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