Description

Scones from the Richard Bertin
These scones won me over for its unusual texture test, as well as unusual for these English muffins, crispy crust and delicate crumb!!! After all, Richard knows a lot about baking...

Ingredients

  • Butter

    150 g

  • Flour

    600 g

  • Sugar

    150 g

  • Leavening agent

    2 tsp

  • Dried fruits

    1 cup

  • Cream

    190 g

  • Milk

    190 ml

  • Chicken egg

    1 piece

Cooking

step-0
Dried apricots and raisins (I very large) cut into cubes...
step-1
Chop cold butter with flour. Add sugar and baking powder. Mix well. Then add the apricots and raisins and stir again...
step-2
Now, gradually, alternately add the cream – milk – cream - milk, etc., stir.
step-3
Put the dough on the work surface, making hands, but do not knead. Then turn in half...
step-4
... again making. Half turn again and again making. You get a square...
step-5
Sprinkle flour on the pastry top and bottom, put in a bag and in the fridge for 15 minutes to cool. Take out chilled dough, roll out a bit to the height of 3-4 cm, cut into squares or rectangles and lay out on a baking tray covered with an oiled parchment...
step-6
Whisk egg with a pinch of salt and grease them our scones once and after 2 minutes again...
step-7
Bake in preheated to 200 degrees oven for 20 minutes until Golden brown... Cool, remove from parchment...
step-8
Turned out great scones, very nice and tasty. Perfect combination of crispy crust and tender crumb!!! Raisins and dried apricots off the taste and imparts a subtle acidity...
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