- Preparation:
- Preheat your oven to 220°C (428°F).
- Line a baking sheet with parchment paper.
- Mixing the Dry Ingredients:
- In your large mixing bowl, sift together 500 grams of self-raising flour and a pinch of salt. Stir in 50 grams of sugar to evenly distribute.
- Incorporating the Butter:
- Add 125 grams of cubed, chilled unsalted butter to the flour mixture. Use the pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
- Adding ULTRAMEL Custard and Other Wet Ingredients:
- Make a well in the center of your flour mixture. In a separate bowl, whisk together 250 ml of ULTRAMEL custard, one large beaten egg, and 50 ml of milk. Pour this mixture into the well.
- With a spatula, gently mix everything to form a soft, sticky dough. If the dough is too sticky, add a little more flour; if too dry, a splash more milk.
- Forming the Scones:
- Turn the dough out onto a lightly floured surface. Knead gently just a few times until smooth.
- Roll out the dough to about 2 cm thickness. Using a round cutter or glass, cut out scones and place them on the prepared baking sheet. Ensure they are spaced apart to allow for expansion.
- Baking:
- Brush the tops of the scones with a bit of beaten egg or milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes until risen and golden.
- Cooling and Serving:
- Allow the scones to cool on a wire rack for at least 10 minutes. Serve warm with a dollop of ULTRAMEL custard on the side for an extra indulgent treat.
The Science of Baking Perfect Scones:
Understanding the chemistry behind baking can enhance your skills and ensure consistent results. The key to perfect scones lies in the balance of ingredients and the handling of the dough. The cold butter creates steam pockets that help the scones rise and become flaky. Overworking the dough can activate the gluten too much, leading to tough scones, so gentle handling is crucial. The baking temperature is set high to give the scones a quick rise before the crust forms, which is essential for achieving the right texture.
Would you like to continue with more detailed explanations of the science behind each ingredient and baking step, or perhaps explore some variations and serving suggestions for ULTRAMEL Scones?