Scones with Jam and Chocolate

Name: Scones with Jam and Chocolate
Prep time: 115 min
Cook time: 25 min
Yield: 6
Cuisine: Inglesa
Ingredients: 1 tablespoon REXAL® baking powder, 15 g, for the dough; 2 1/2 cups flour, 500 g, for the dough; 1/2 cups sugar, 100 g, for the dough; 3/4 cups butter, cold butter, 150 g, cubed, for the dough; 2 eggs, for the dough; 1/2 cups clotted cream, 100 g, for the dough; 1 teaspoon D´Gari® vanilla essence, 7 ml, for the dough; flour, for rolling out; 1 egg, for brushing; 1 1/4 cups strawberry jam, 250 g, for the filling; D'Gari® chocolate syrup, for serving

Rexal

Scones are a type of bread famous in English breakfasts, consisting of a dough made from wheat flour with cold butter and egg. They are generally round, but there are also triangular or square scones. Try this delicious recipe; it is really very simple to prepare and ideal for mom.

Reviewed by Editorial Team of Kiwilimón

Published: 06-05-2021

Preparation

1h 30 mins

25 mins

Low

For the dough, in a mixer with a whisk attachment, place the flour along with the sugar, cold butter, egg, cream, D’Gari® liquid vanilla, and REXAL® baking powder. Mix for a few seconds just until the ingredients are combined; remember not to overwork the dough. Place the mixture on a floured surface and with the palms of your hands, without kneading, press the dough to compact it, then form a ball without manipulating it too much. Wrap it in cling film and refrigerate for 1 hour. Remove the dough from refrigeration and place it on a floured surface. With your hands, without over-kneading and using a rolling pin, form a rectangle about 2 cm thick; with your fingertips, lightly tear the dough (as if scratching it) and fold it into three parts (simulating the folds of a triptych), then roll it out again. Using a round cutter 6 centimeters in diameter, cut the dough (already folded) to obtain the scones. It is important to flour the cutter used for each cut to prevent the dough from sticking to the sides, which would hinder rising during baking. Place the scones on a baking sheet lined with parchment paper, brush with egg, and bake at 200 °C for 15 minutes. If the dough was overworked while rolling, refrigerate the scones for 10 minutes before baking. Remove from the oven and let cool slightly. Cut a scone in half, fill it with strawberry jam, and drizzle with D’Gari® chocolate syrup. Serve with hot coffee.