The Goldton at Athens Newsletter

Ingredients:
1 Egg
2 heaped teaspoons – Baking Powder
25 grams – Caster Sugar
1 heaped teaspoon – Vanilla Sugar (or caster sugar)
25 grams – Vegetable Shortening (or lard)
500 grams – Plain Flour
1 teaspoon – Salt (fine)
50 grams – Butter (unsalted)
250 milliliters – Heavy Whipping Cream (or double cream)
250 milliliters – Full Cream Milk
1 tablespoon – Milk

Directions:
Preheat the oven to 220°C (430°F) and place a baking tray inside to warm. Mix flour, salt, sugar, and baking powder in a bowl. Add butter and lard (or shortening), blending until it resembles damp sand. Gradually add milk, mixing until the dough just comes together. Avoid overworking the dough.

Roll the dough on a floured surface to about 3 cm (1 inch) thick. Cut scones with a round cutter, reshaping the dough gently if needed. Place scones close together on a baking tray. Brush with egg wash (beaten egg and milk). Bake for 10-15 minutes until golden. Check doneness with a thermometer (center should reach 85°C/185°F). Serve warm or at room temperature with Chantilly cream and strawberry jam.

Chantilly Cream: Whisk cream and sugar until soft peaks form.