scones

Scones are traditional English sweets. The classic ones are usually served with jam and whipped cream but today we will see them with the addition of berries and a lemon glaze.

Method

Preheat the oven to 190˚ static. Prepare a baking tray with baking paper or silicone mat.

Take the frozen berries, weigh them into a bowl and leave at room temperature for 15 minutes.

Prepare the dough. In a bowl, weigh the powders, therefore flour, sugar, yeast, salt, mix with a whisk or sift if there are any lumps.

Pour in the milk. 

Mix lightly with a spatula. 

Then melt the coconut oil and add it to the dough, now mix with the spatula or by hand until you obtain a compact mixture but do not knead for long, just combine the powders with liquids and fat.

Add the berries and mix roughly.

Transfer the dough to a floured work surface, sprinkle a little flour on the surface and flatten the dough a little with your hands to give it a round shape. Keep a thickness of about 2-3cm.

Cut into 8 equal wedges and transfer to the baking tray.

Cook at 190˚ static for approximately 28 minutes, then set to grill at 250˚  for 2 minutes to brown the surface. 

While they are cooking, prepare a syrup by weighing 50 g caster sugar and 50 g water into a saucepan and heat to around 80 degrees. 

When the scones are cooked, remove the pan from the oven and, while still hot, brush them all with the syrup.

Then leave to cool at room temperature for half an hour. In the meantime, in a bowl, mix the lemon juice with the icing sugar to create a fluid icing and then use a teaspoon to pour it in stripes over the scones.  

Transfer them to a tray.