I offer very tasty scones according to the recipe of The Salted Pepper - a lady blogger famous in the English-speaking network, who successfully popularizes the wonderful technique of the Ninja brand on the Internet.
The scones according to this recipe are universal in taste - they will go well with jam, and with cheese, fish or sausage.
I replaced Greek yogurt with sour cream - a more affordable and well-known product in our country. Baked with Greek yogurt, nothing in the taste has changed dramatically.
I replaced plain water with mineral water. In my humble experience, such a substitution promotes the rapid growth of the dough during baking, and the product turns out to be taller and fuller.
I also greased the scones with an egg mixed with cream and sprinkled with sesame seeds.
Pour the sifted flour into a chilled bowl.
Mix all dry ingredients with flour. Sugar and salt must be finely chopped, otherwise they will be felt in the finished scones, since we carefully do not knead the dough using the sconne preparation technology.
You can mix salt and sugar with yogurt, which we will add later, for better dissolution. But this will reduce the looseness of the dough.
Mix very chilled butter, cut into pieces, with flour by hand or using any device. The main thing is to do it quickly so that the oil does not heat up. Otherwise, the scones will not rise and will not be layered. At this point, it is a good idea to chill the flour / butter mixture in the refrigerator.
I sometimes sprinkle a little flour on the board and use a knife to chop the butter together with the flour, hands in this case do not touch the dough, and it does not heat up from the hands. With a knife or a spatula, you can form a layer from which we will cut the blanks of the slopes by cutting.
Mix cold yogurt or sour cream with mineral water and quickly mix flour with yogurt in two or three movements without achieving a homogeneous consistency. The dough should become lumpy with flaky, coarse flakes and crumbs.
Put the mixture on a floured board and use a knife or spatula to form a rectangle, slightly pressing it down from above. Fold one third over the dough and cover the other to achieve the layering of the dough (that is, to get three layers). Then you need to stretch the dough a little and repeat the process in the opposite direction. Then you should collect all the crumbs up and, carefully pressing down from above, stretch the dough with your hands into a rectangle measuring 24 cm x 16 cm.This size I developed based on the diameter of my cutting - 7.5 cm.
The rule for scones is that the dough layer should not be too thin, at least 2.5-3 cm.
Before cutting the blanks, turn on the grill or Multican in the Bake mode at the temperature we need. depending on the appliance in which you will bake the scones.
We quickly cut the blanks by cutting. I got 5 pieces. In no case should the cuttings be kneaded, but simply assembled and not tamped too hard in the felling. It turns out the sixth scone. The grill just fits six of these scones.
Brush the scoops with a mixture of yolk or eggs with milk.I use a quail egg mixed with cream or milk - very convenient when you need to grease a small amount of products.
For the grill, set the temperature to 180-190 C, the grill starts to heat up. As soon as the selected temperature in the grill is reached, open the lid, put the baking paper prepared in advance according to the size of the grill on the bottom, spread the slopes on it and bake for 9-10 minutes.
For the multican, set it to 190 C and bake for 12 minutes on the recommendation of Salted Pepper.
Let the scones cool down a bit and serve with jam or with any additives of your choice.
We control the temperature inside the slopes, it should reach 95-100C.
