Scones are pretty much similar to American biscuits. In our desi version, consider them like a very flaky, buttery, slightly sweet tea time snack. Scones have this amazingly moist and soft inside with the crumbly, buttery, flaky outside. These are served with butter, jam, and cream.
Eggless Butter Scones
- Mixing bowls
- 1 and 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/8th tsp salt
- 1/4th cup castor sugar https://amzn.to/2NW9cs9
- 1/2 cup full-fat milk
- 4 tbsp chilled cubbed butter
- Add in the cubbed chilled butter and crumble the butter into the dry ingredients. Don't overwork the dough.
- Add in chilled full-fat milk and combine all to make the dough.
- Dust the kitchen counter with some flour and roll out the prepared dough into a thick sheet of 1 and 1/2 inches. Use a cookie cutter to cut into shapes. Brush the scones with some milk.
- https://amzn.to/3b7uhZr Bake for 20 minutes at 180*C in a preheated oven. Once done let the scones cool on a wire rack and enjoy with cream and homemade jams/
Scones can be sweet or savory, consider this recipe as the base recipe for eggless scones. For the sweeter version, feel free to add frozen dry berries, chocolate chips, dry fruits, raisins, fresh fruits, fresh berries (be careful with very watery fruits, as they leak out lots of moisture into the batter, changing the texture of the bake)
For savory scones, cheese, herbs, olives, sun-dry tomatoes saute garlic, onions and so many more additions can be done. Just reduce the sugar in the recipe and increase the salt when doing savory scones.
Using this base master recipe and tossing it with your favorite add-ons is the way to adapt this post. It is quite an easy recipe, however, there are a few points, I would like to share with you.
The butter has to be chilled before you add it to the dry ingredients. Use your hands to rub the butter into the flour, so it gets crumbly. But don’t over-do the dough-making process. You just have to combine it all together. Roll out and shape and bake.
Over. Mixing the dough will result in denser and tougher scones. Remember, you don’t want to over-work scone dough.
Use full-fat milk to make delicious scones. Make sure that the milk is chilled too. The key is to keep the dough cold.
Here are jam recipe for you to refer