{"id":2860,"date":"2024-03-17T11:16:38","date_gmt":"2024-03-17T11:16:38","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2860"},"modified":"2024-03-17T11:16:38","modified_gmt":"2024-03-17T11:16:38","slug":"english-scones","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/english-scones\/","title":{"rendered":"English Scones"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">For 8-10, depending on the size<\/span><\/strong><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Ingredients:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">230 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 flat teaspoons of baking powder<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of cold diced butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 ml of whole milk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">25-30 g of raisins, soaked to plump<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 beaten egg for brushing<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 200 C fan\/ 220 C static oven.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the flour and the baking powder into a<span class=\"Apple-converted-space\">\u00a0 <\/span>bowl.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the cubed butter and rub in the flour with the tips of your fingers to turn it into the consistency of fine breadcrumbs. Be patient with this step, it helps with mixing other ingredients later on.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the sugar and give it a stir.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Gently whisk the egg and mix it in the flour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stir the milk and the cream in a glass. Make a well in the centre of the dough and pour in about three quarters of the liquid. Don\u2019t pour everything at once, some flours don\u2019t absorb as much liquid as not all the flours are the same. You can add more liquid later if needed. With a spatula or your finger turn the ingredients around until they come to a sticky dough. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the raisins, squeeze them in your hands and stir into the dough.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If the dough is too solid, add more of the milk-cream liquid. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If it\u2019s too watery, add more flour. Bare in mind that the dough for scones should be on the sticky side.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust a little bit of flour on a work surface and tip out the dough onto it. Dust the dough and your hands with some flour and fold the dough over several times (6-8 times). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Gently pat the dough and roll it from the middle up into a small flat circle, 4 cm thick.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust a pastry cutter, preferably 5 cm in diameter (I used 6 cm here), with flour and stamp out neat disks. Fold the dough trimmings again into a circle and cut out more disks. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Arrange the scones on a a tray lined with a baking parchment, leaving some space around each one.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Brush the tops with the egg wash and bake in the preheated oven for 15 minutes, until well risen and golden in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove from the oven and leave to cool.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The scones are best eaten freshly baked, smothered with clotted cream and topped with jam. (They can be frozen on the day of baking if there are any spare).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For 8-10, depending on the size Ingredients: 230 g of plain flour 2 flat teaspoons of baking powder 50 g of cold diced butter 50 g of caster sugar 75 ml of whole milk 75 ml of double cream 1 egg 25-30 g of raisins, soaked to plump 1 beaten egg for brushing Preheat the &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/english-scones\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;English Scones&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[403,404,402],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2860"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2860"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2860\/revisions"}],"predecessor-version":[{"id":2886,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2860\/revisions\/2886"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2871"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}