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Home » Recipes » English Scones using a Magefesa

English Scones using a Magefesa

Name: English Scones using a Magefesa
Prep time: 32 min
Cook time: PTM
Total time: 46 min
Yield: 6 servings
Cuisine: ["British"]

Magchef Plus 4540, Magchef Black

(4.8)

Preparation time

32 min

Total time

46 min

Servings

Calories / Serving

0 Cals

Difficulty

Easy

Escape to a quaint English countryside tea party with these delightful scones! Light, fluffy, and golden brown, these homemade scones are incredibly easy to make and even easier to devour. Top them with luscious clotted cream and a dollop of sweet raspberry jam for the ultimate indulgence. A perfect treat for breakfast, brunch, or an afternoon pick-me-up!

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Ingredients

240 g Self-rising flour
50 g Salted butter
120 g Milk
1 Egg
10 g Granulated sugar
1 Milk
1 Clotted cream
1 Raspberry jam

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Steps

Preparation

Preheat the oven at 220°C.
Line a baking sheet with baking paper.

Scone Dough

Add 240 g of self-rising flour, 50 g of salted butter in the food processor bowl.
Mix manual: 15sec / 0°C / Speed 6.
Add 120 g of milk, 1 egg, 10 g of granulated sugar in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Lightly flour a clean surface.
Turn the dough out onto the floured surface.
Gently pat the dough into a 2cm thick round.
Use a 6cm cookie cutter to cut out scones.
Place scones on the prepared baking sheet.
Brush 1 milk on some dough.
Cook in the oven during 12min.
Let the scones cool slightly on a wire rack.

Serving

Serve Warm.
Add 1 clotted cream with a result.
Add 1 raspberry jam with the result.
Scones are best served fresh.
Store in an airtight container at room temperature and consume within 2 days.
For longer storage, freeze scones and reheat before serving.