Rezept von Jane Hornby: Vanilla Fruit Scones
What to Bake and How to Bake It
Fotos Liz und Max Haarala Hamilton
Phaidon Verlag (2014)
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Lecker, lecker, lecker. Und durch die Messervariante neuerdings ein täglicher neuer Kniff in meiner Küche. Mit selbstgemachte Marmelade einfach der Hammer. Patricia
ORIGINALREZEPT von Jane Hornby: Vanilla Fruit Scones
Preparation time: 15 minutes
Baking time: 12 minutes
A perfectly fluffy scone is a simple pleasure: quick and thrifty to make, but so delicious, especially when served just warm with cream or butter and a good dollop of jam or lemon curd. The most important thing to remember is not to knead the dough, which will quickly make your scones heavy.
400 g plain flour, plus extra for dusting
2 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
100 g cold butter
60 g caster sugar
85 g sultanas or your choice of dried fruit (optional)
225 ml milk
2 tsp lemon juice
1 tsp vanilla extract
1. Preheat the oven to 220°C (200°C fan/gas 7). Put a large baking tray in the oven to heat up. Mix the flour, baking powder, bicarbonate of soda and salt, then sift into a large bowl. Cut the butter into cubes and add it to the bowl.
2. Rub the cold butter into the flour until it looks like fine breadcrumbs. If you have a food processor, simply process the butter into the dry ingredients instead, then tip into a large bowl.
Fluffy, light scones need to be made with really cold butter. If it’s a hot day and the butter begins to feel greasy as you rub it in, pop the bowl in the fridge for 10 minutes before continuing.
3. Stir in the sugar, and the dried fruit if you’re using it. I’ve made this a separate step because I’ve forgotten to add the sugar so many times when making scones, and I’m determined that you won’t do the same!
4. Heat the milk in a small pan (or in the microwave for a few seconds) until warm, then add the lemon
juice and vanilla. Leave to sit for a few minutes until it turns a little bit lumpy. Beat the egg, then add 2 tablespoons of it to the lumpy milk mixture. Set the rest of the egg aside.
MILK OR BUTTERMILK?
Souring the milk lightens the dough by activating the bicarbonate of soda and boosting the rise. You can add 185 g buttermilk or yoghurt instead, and loosen with 4 tablespoons milk. Omit the lemon juice, but still use the egg.
5. Pour the soured milk evenly over the dry ingredients, working it into the flour with a table knife. Keep mixing until all the liquid is incorporated and you have a soft, rough dough. Don’t worry if you miss a few crumbs at the bottom of the bowl; it’s best not to overmix it.
6. Flour your hands and the work surface thoroughly. Turn the dough out onto it and sprinkle a little flour on top. Fold the dough over itself a couple of times just to smooth it a little (it’s essential not to overwork it at this point), then pat it into a 3-cm thick round. Try to make sure the smoothest part of the dough ends up being the top.
7. Using a 6-cm round cookie cutter, cut out 6 scones. Dip the cutter into some flour between each cut to stop it sticking. Don’t twist the cutter in the dough – the aim is to have a good, clean cut. Carefully press the remaining dough together and cut out the rest; remember not to overwork it.
8. Brush the tops of the scones with some of the remaining egg.
9. Remove the hot baking tray from the oven and sprinkle it with flour. Carefully place the scones on it, spacing them out evenly. The heat will give the scones a head start.
10. Bake for 12 minutes, or until the scones are golden and well risen, and sound hollow when tapped on the bottom. You may need to turn the tray around after 8 minutes to ensure an even colour. Cool on a wire rack. For a softer crust, wrap in a clean, dry tea towel before cooling.
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Geschrieben im Januar 2016