Scones

Scones

By
From
The Beef Club
Makes
6 scones
Prep
80 mins
Cooking time
15 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
120g wholemeal flour
125g plain flour, plus a little to sprinkle on the work surface
50g sugar
1 sachet baking powder
pinch salt
190g ricotta
80g double cream
120g softened butter

Method

  1. Preheat the oven to 220°C. Mix all the dry ingredients together in a large bowl or the bowl of a food processor. In a separate bowl, mix the ricotta and cream together.
  2. Incorporate the butter into the dry mixture with your fingertips (or using the food processor). Add the ricotta and cream mixture. Work together quickly with a spatula, without overworking the dough.
  3. Place the ball of dough on a floured surface. Press down with the palm of your hand, but not too hard as you want to maintain a crumbly consistency.
  4. Roll out with a rolling pin or by hand to form a circle 4 cm thick, then cut into 6 equal pieces. Place on baking parchment and leave to rest in the fridge for 1 hour, covered with a tea towel.
  5. If possible, it is best to prepare the dough the day before you bake it. Slide the scones on to a baking tray and bake for 15 minutes.
  6. Delicious served warm with clotted cream and jam or butter and marmalade.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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