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Scones
200g
flour (+70g flour according to the type used)
½
sachet baking powder
13g
salt
300ml
milk (+2 tbsp)
I
thought that a bread recipe including baking powder instead of yeast – because
we can still find baking powder to buy – might be of help... to the lucky ones
who also have flour!
Consequently,
I added a section of new recipes, tried and tested, and I promise to post some
more.
In
a bowl, mix the flour and the baking powder. Add the salt and the milk (at room
temperature, little by little). Start kneading until you incorporate the flour.
Depending on the type of flour used, you may need to add an extra amount of up
to 70g. Continue to knead until you get some fluffy and non-sticky dough.
Sprinkle
some flour onto your baking mat and take the dough out from the bowl. Knead it
some more and divide it into two equal pieces. Focusing on the first piece, flatten
it with a rolling pin, and then fold it. Flatten it again and fold it. Repeat 6
times. It will help the dough rise. In the end,
form a circle and cut out 8 triangles by tracing 4 diameters on the flattened
dough. Follow the same steps for the other piece.
Put
the 16 triangles into a big baking pan, on baking parchment. Grease them with 2 tablespoons of milk; use a pastry
brush. Bake for 12-15 minutes in the preheated oven, at 170°C.
Note
For
a vegan version, you can use almond or pistachio milk. If you love poppy, sprinkle
some on half of the scones, after greasing them with milk.
I
hope that you are well and that you’ll stay this way! ♥
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