Recipe for these Argentinean Scones, the perfect company for a good coffee, tea or mate. It’s great for beginners bakers, as they require just a few ingredients and they are quick to bake.
Cut the cold butter into small squares. Add into a big bowl, with the sifted flour, the sugar and the salt. Combine everything with your hands or a pastry cutter, until the butter is the size of peas.
In a small bowl, whisk the egg, the yolk and the milk. Add this liquid mix to the flour preparation.
Working quickly, combine all the ingredients making sure not to knead the pastry. Cover it and pop it in the fridge for 20 minutes.
Preheat your oven to 200 ˚C and spray a cookie sheet with non-stick spray. You can also use a silicone sheet or parchment paper.
Remove the pastry from the fridge and, on a floured surface, roll it 3 cm thick. With a cookie cutter of your preferred diameter, cut the scones and place them on the cookie sheet.
In a small bowl, whisk the egg and milk, and brush the scones with this egg wash.
Bake them for 12-13 minutes, until they are golden brown.
Notes
PREPARATION: It's very important not to knead the pastry, so we make sure the butter doesn't melt. Using cold butter helps to get the flakiest scones ever.
STORAGE: Store it in an air-tight container for 4 days at room temperature, or you can easily freeze it.