SconesOn dine chez Nanou
These scones are exceptionally tender, thanks to buttermilk (and egg) in the dough. They’re also studded with chewy dried cranberries and crushed hazelnuts, for added texture—and flavor. The simple one-bowl, whisk-together dough comes together quickly, making the British biscuits ideal for busy weekday breakfasts, though they are also special enough for a leisurely weekend brunch (or afternoon tea). They’re best when still warm from the oven, split and spread with cream cheese or softened butter.
- 260 grams flour
- 2 teaspoons baking powder
- 50 grams granulated sugar
- 90 grams butter (cold, diced)
- 1 eggs
- 120 milliliters buttermilk (or whole milk)
- 30 grams dried cranberries
- 40 grams hazelnuts (crushed)
- 1Preheat oven to 200 degrees Celsius.
- 2In a medium-sized bowl bowl, mix the flour, the baking powder, a pinch of salt, and the sugar.
- 3Add the diced butter.
- 4Mix with fingertips to obtain a dough that looks like a coarse sand.
- 5Add the egg and, gradually, the milk. Mix to obtain a homogeneous paste.
- 6Add the dried fruit and the crushed hazelnuts.
- 7Roll out the dough on a lightly floured surface to a thickness of 2 to 2.5 cm.
- 8Cut your scones with a cookie cutter and place them on a baking sheet covered with parchment paper. Brush the scones with a little milk and bake for 15 to 20 minutes so that they rise properly and are very lightly browned.
PER SERVING *
|Calories190Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.