The Langham Melbournes Scone Recipes
THE LANGHAM MELBOURNE'S SCONE RECIPE
Provided by Iron Chef Shellie
Number Of Ingredients 8
Steps:
- Pre-heat oven to 220ºC (200ºC fan-forced), line two baking trays with baking paper.
- Place flour and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Lightly beat the eggs and add to the flour mixture. Add the sugar and buttermilk to the flour mixture and mix with a stand mixer on low speed or by hand until mixture forms a dough. Be careful to not over mix the dough.
- Bring the dough together on a lightly floured bench and press out to 3cm thick. Dip a 6cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 22 scones.
- Beat together the remaining buttermilk, the egg yolk and pinch of salt and brush the tops of the scones.
- Place the scones in the oven for 12-15 minutes, swapping the trays half way through and bake until golden.
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