Mini Scones
People always seemed stunned when I talk about baking cakes or desserts on the Egg. The Egg is no different to using your oven, well other than it keeps in far more moisture so I think it's actually better for most cooks.My great friend Courtney, from just outside Chicago, loves a scone with clotted cream, however it's not easily available over there. Whenever I make these, or even just have a scone, I think of her which is lovely. We've been friends for almost 35 years.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Mix your flour, sugar, salt and baking powder in a bowl.
- Add the butter cubes and mix with the tips of your fingers until you've rubbed it into fine crumbs. I'll own up, I do this in my Thermomix (food processor).
- Warm 175ml of milk, don't get it hot.
- Add the vanilla extract and a squeeze of lemon juice to the milk.
- Set up your Egg for an indirect cook at 220°C. Place your stainless grid on your ConvEGGtor and then place the baking stone on top of them. You need all of these to preheat.
- Pour your milk mixture over your dried ingredients, add the sultanas and mix to combine.
- Tip out onto a floured surface and fold a few times (3-4).
- Form into a round 4cm deep.
- Use a 5cm cutter (small) with the smooth edge to cut the scones. Reform the dough and cut again. Repeat until you've used all the dough. Our mix made 13 scones.
- Place the scones on a piece of baking paper cut to the size of your baking stone.
- Brush the scones with the egg and sprinkle over the demerera sugar.
- Slide the scones onto the hot baking stone and cook for about 12 minutes until you are happy they are cooked through.
To serve
- Serve them warm
- Top with clotted cream, lashings, then strawberry jam.
0 Comments