Scones are traditional English buns. They prepare both classic scones without additives, and with different fillings. I love experimenting with fillings. I try to try something new every time. Today I propose to cook prune scones .
Ingredients:
- All-purpose flour – 600 gr.
- Butter – 140 gr.
- Milk – 180 ml.
- Cream 10% – 180 ml.
- Sugar – 120 gr. (with this amount of sugar, the scones are moderately sweet)
- Prunes pitted- 200 gr.
- Baking powder – 20 gr.
- Egg – 1 pc.
Cooking process
1 Sift flour into a bowl. Add baking powder to flour, stir. Add butter there. Let’s move on to rubbing the butter into the flour. Do this until the whole mixture turns into small crumbs.
In the resulting mass, add sugar and chopped prunes. Mix.
Add cream and milk. Knead the dough.
2 Turn the dough out onto a floured surface. Roll out the dough into a layer. Fold the resulting layer in half and level a little. Next, fold the dough again and again slightly level it. And for the last time, fold it in half and give it the shape of a rectangle. Thus, we made the original layer multi-layered.
Put the finished dough in a cool place for 15-20 minutes.
3 Roll out the chilled dough into a layer 2-3 cm thick. Cut out the buns with a metal mold or a knife.
Place the scones on a baking sheet lined with baking paper. Brush with egg or milk. Send to the oven preheated to 200 C (395F) degrees. Bake the buns for 20 minutes.
During baking, prune scones rise well and brown.
Another interesting option: instead of prunes, add crushed peanuts and raisins to the dough. It also turns out delicious and interesting scones. In this version, they somehow remind me of cookies.
Other options for making scones
Feta pancetta Scones https://takajaeda.com/en/recipes-en/scones-with-feta-pancetta-and-olives/
Whole wheat flour scones https://takajaeda.com/en/recipes-en/raisin-scones/
Orange scones with cinnamon https://takajaeda.com/en/recipes-en/orange-scones-with-cinnamon/