Scottish scones

The first time I ate what I think were Scones, was in a small east coast town of Scotland, called Fort William. It was a fisher, small town in the halfway between Glasgow and Skype Island, our following destination.  And I say I think they were because in that moment, I didn’t know what scones were, but I suppose they were one of the two alternatives we could choose for breakfast, bread or scones. As we had never tasted them, we decided to take one of each. I did not happen again, Scones would be our choice for the rest of our holiday breakfasts, without any doubt.  They were so tasty, so buttery flavour, they reach to compensate the (excuse me) horrible english style coffee. 

It has been a while since that, and I hadn’t tasted them again, let alone make them, so, when I saw they were the Whole Kitchen january proposal, I was excited to be able to remember their flavours.  For those who have not been fortunate to visit Scotland, Scones are our “bread and butter” for breakfast, small cakes which match perfectly with a cup of tea or coffee, usually served with cream and jam. If you serve them when still warm, they create a warm and cozy break, perfect for this cold and grey january.  

This is a really easy recipe, the only secret is that it doesn't have to be overknead . It is perfect, isn't it? It only takes half an hour!

Ingredients:

- 250g flour

- 50g cold butter

- 50g granulated sugar

- 10g baking powder

- punch of salt

- 1 egg

- vainilla extract
- 100ml milk

Preheat the oven to 180º before starting it all. In a large bowl, whisk together the flour, sugar, baking powder and salt, stir it all. Blend the butter, in small pieces, into the flour with your fingertips until it is crumble look. In another bowl, whisk together the egg, milk and vanilla extract and we add it to the flow mixture. Stir until well combined but remember, not over kneading. 

Transfer to a surface and knead softly to make sure no flour is still in the mixture. Roll the dough until it is a two centimeter thick rectangle and cut into rounds with a cookie cutter. Place the scones on the baking sheet and bake them for about twenty minutes or until lightly brown. Let cool slightly before serving, but not too much, they are delicious if served warm.