Scones

I love nothing more than a perfect thousand-layer croissant or pain au chocolat, but nothing compares to a freshly baked scone served with butter and jam (I finally opened my cloudberry jam, which I had been saving for the king's visit, but since he cancelled…).

270 g all-purpose wheat flour
70 g polenta
1.5 tsp baking powder
50 g golden caster sugar
pinch of sea salt
100 g cold butter, cut into small pieces
1 large egg, room temperature
160 ml whipping cream

topping:
30 ml whipping cream for glazing


Preheat the oven to 190°C. Line a pan with baking paper.

Mix the flour, polenta, baking powder, sugar and salt in a large bowl to combine. Add the butter and toss to coat. Using a scraper, turn the bowl clockwise, and cut the butter into the flour until only pea-sized pieces remain. The idea is that by turning and cutting, you get smaller pieces, similar to very rough breadcrumbs.

Add the egg and cream. Incorporate and knead gently until it just comes together (don’t overwork the dough).

Turn the dough onto a floured surface and pat it into a 20 x 20 cm square. Cut into 6-8 pieces and transfer them to the pan, leaving 5 cm between each. Brush with cream.

Bake until golden brown, around 15 minutes.