Hi, I am Eugenie. I love scones with clotted cream after a museum visit and shopping. Today I am making scones. They are quick bread made without yeast. They are essential for Devonshire tea, which is also known as cream tea and Cornish cream tea. First, in a bowl add in 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder, and half teaspoons of salt, and whisk until combined. Add cold butter and cut butter into flour with fingers. In French it’s sablage. Or you can use a pastry blender. Today I am using a food processor. I will pulse until fine sands. Transfer into a bowl. Break an egg into a separate bowl and beat lightly. And make a well in the center of the butter-flour mixture. Then add in milk and egg mixture. And fold just until moistened. Today I am adding 2 tablespoons of cranberries and stir just until combined. Now flour generously the work surface. Patt out to a round 1 inch thick. Then stamp out rounds with a pastry ring and place on a baking sheet. Brush the tops of the scones with egg wash. To make basic egg wash,
crack an egg and beat lightly. Bake for 12-15 minutes at 400 degrees F. (200C), or until well-risen and golden brown. Voila! A scone has a lovely crisp crust because of egg wash and it has light & fluffy texture. Serve with clotted cream, fruit jams of your choice, and butter. Bon appetit! Thanks. Bye for now.