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RECIPES
68
Souffles
Classic English Scones
Scones
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 25-30 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 1 and 4.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#6 Scones
This Dacor Guide function is best for homemade scones.
1
3
⁄
4
cups all purpose flour
2 teaspoons baking powder
3 Tablespoons granulated sugar
4 Tablespoons (
1
⁄
2
stick) unsalted butter, cold
1 large egg
1
⁄
2
teaspoon salt
1
⁄
4
cup milk
Adjust oven rack to position 2. In Dacor Guide, select Scones. Allow oven to preheat. Mix flour and baking powder in bowl, add
cold butter and rub with fingertips until mixture resembles small peas. Stir in sugar. Break egg into a small bowl and mix with fork;
add milk. Pour egg and milk mixture into flour mixture a little at a time mixing lightly until the dough just comes together; you may
not need all the liquid. Gather mixture and place on lightly floured surface, knead very gently just until it all holds shape. Flatten until
approximately
1
⁄2-1inch thick and about 12 inches round. Transfer to a lightly greased cookie sheet. Lightly score the top of the scone
into 8 wedges. Brush top with any left-over egg/milk mixture. Bake for 25-30 minutes or until pale golden in color. Serve immediately.
After Baking: Scones should be served warm. Cool slightly enough to handle, then continue to slice into wedges where the initial
score marks were. Scones are traditionally served with strawberry jam and clotted cream, but can also be served with butter and
various jams or jellies.
Makes about (8) 2'' wedges.