STEP 1: DOUGH PREPARATION

Pour the flour, salt, sugar and yeast into a planetary mixer with the leaf and mix the ingredients at speed 1 (in the absence of a planetary mixer mix everything in a bowl).

Add the butter at room temperature and the milk and mix for a few minutes until the dough is compact and sticky. Wrap the dough with the film and let it rest in the pre-cooled blast chiller with the function of blast chilling for 15-20 minutes. After this time, roll out the dough, with the help of a rolling pin, in a sheet about 1.5 cm high. With the help of a 6 cm diameter pastry ring, make discs and place them on a plate covered with oven paper.

STEP 2: COOKING AND COOLING

Beat the egg with half a glass of milk and brush the surface of the scones, then bake in the preheated oven to 180ºC ventilated for 15 minutes. Take out the scones and cool them in the pre-cooled blast chiller with the function of blast chilling for about fifteen minutes. Then cut them in half and fill them with a little crème fraiche and a little jam.

You can prepare a large quantity of scones, stuff them as you like and freeze them with the function of gentle freezing blast chiller. This will keep them in the freezer for up to 6 months. If necessary, all you have to do is remove the desired quantity from the freezer and let it regenerate at room temperature for about forty minutes.