Scones Recipe For 4 In Grams And Ml Measurements
Scones, known for their crumbly texture and buttery flavor, are a popular baked treat that has long been a part of British tea tradition. Scones, often served with clotted cream and jam, are now synonymous with elegant tea parties. Let’s go on a voyage to explore what scones are all about, recognizing their roots, their distinctive features, and their revered spot in teatime rituals of the past.
Scones had a long and rich background in Scotland during the sixteenth century. The first scones were simple, unleavened bread made of oats cooked on a grill. They have developed into the light and fluffy cakes that we enjoy now. Modern scones are made using sugar, butter, flour, buttermilk, or milk, resulting in a crumbly but soft pastry. Warm from the oven, drizzled with creamy butter, or garnished with jam and clotted cream, they are the ideal companion to a coffee.
Scones History Of The Dish
Scones are delicious, thanks to their chewy texture and delicious flavor. They have a fascinating past that goes back to the beginning of time. They are now a staple of British tea and can be adored worldwide as an excellent companion to a glass of tea. Let’s explore the fascinating history and development of scones, following their path from humble beginnings to their revered place in tea rituals.
The Early Days of Scones Scones’ origins can be traced to Scotland during the sixteenth century. Scones were originally a simple bread made of oatmeal and cooked over an iron skillet. They were a staple meal for Scottish people, providing food and more food. The word “scone” is believed to originate from “schooner,” which is the Middle Dutch word “schooner,” which translates to “beautiful bread.”
Evolution in England
Scones became popular in England in the 18th and 19th centuries. After introducing baker’s powder, the scones transformed from their dense, unleavened forms to lighter and airier pastry. Adding sugar, butter, and buttermilk or milk helped soften their texture and enhance their flavor. They quickly became a favorite dessert for teatime, particularly for the upper class, who loved them and various preserves, teas, and clotted cream.
As time passed, the passion for scones grew far beyond Britain. Scones have made their way to various parts of the globe, with each region using its own distinct flavor and variations. In the United States, for example, the scones are slightly sweeter and are made with currants, raisins, and chocolate chips. These variations have led to the continuing popularity of scones and ensured that they are a cherished dessert enjoyed by people of different traditions.
Scones’ history is proof of their long-lasting appeal as well as their place in teatime customs. They have evolved from their humble Scottish origins to their position as a beloved delicacy paired with tea time. Scones have evolved into an iconic treat that everyone around the world enjoys. So when you relish a warm and crumbly scone with jam and clotted cream, appreciate this delicious teatime delight’s rich history and timeless appeal.
Scones Recipe For 4
- 300 ml all-purpose flour
- 50g of granulated sugar
- 10g baking powder
- Salt and a pinch
- 60g of unsalted butter cold and cubed
- 150 ml milk
- 50 grams of currants or raisins (for the fruit-based scones)
- The oven should be heated to 200 deg C (400degF), then line the baking sheet using parchment.
- Combine the sugar, flour, baking powder, and salt within a bowl until it is well-mixed.
- Add the cubed cold butter to the flour mixture. Use your fingers or a cutter to rub it into the mix until it looks like coarse crumbles.
- If you are using currants or raisins, add them to the flour mix at this point.
- Gradually add the milk, and mix it until a soft dough is formed. Be careful not to overmix.
- The dough should be placed on a floured surface, then gently worked until it becomes cohesive.
- The dough should be rolled to approximately 2 centimeters (3/4 inch). Make use of a round cutter to cut scones from the dough.
- Place the scones on the baking sheet you prepared with them spaced apart.
- Bake in the oven for 12- 15 minutes or until Scones are golden brown.
- Take the scones out of the oven and cool on the wire rack.
- Serve them warm or at ambient temperature. Divide them in half and serve them with butter, clotted crème, and jam.
Take advantage of freshly baked scones for delicious additions to tea or as a delightful snack anytime, any day!
What are the ingredients needed for making scones for 4 people?
To make scones for 4 people, you will need 300 grams of all-purpose flour, 50 grams of granulated sugar, 10 grams of baking powder, 1/2 teaspoon of salt, 80 grams of cold unsalted butter, 150 mL of milk, and 1 large egg.
How do I measure flour in grams?
To measure flour in grams, use a digital kitchen scale and place your mixing bowl on the scale. Set it to zero, then add flour gradually until you reach the desired weight. 300 grams of all-purpose flour is equivalent to approximately 2 and 1/4 cups.
Can I substitute butter with margarine in the scone recipe?
Yes, you can substitute cold unsalted butter with an equal amount of margarine. Ensure that the margarine is cold and firm for best results.
How do I measure milk in mL?
To measure milk in milliliters (mL), use a liquid measuring cup. Pour the milk into the cup, ensuring it reaches the appropriate measurement line. 150 mL of milk is roughly equivalent to 2/3 cup.
Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, you can use self-rising flour instead of all-purpose flour and baking powder. Self-rising flour already contains baking powder, so omit the additional baking powder from the recipe. Use 300 grams of self-rising flour in this case.
How long should I bake the scones and at what temperature?
Preheat your oven to 220°C (425°F). Bake the scones for approximately 12-15 minutes, or until they are golden brown on top. Keep a close eye on them to prevent over-baking.