Rich Scones - flour

Method

• Cut the cold butter into small cubes.
• Sift and combine the ingredients into a bowl.
• Add the sugar and salt and mix a little.
• Add the butter from Step 1.
• Use your fingers to mix the butter and flour mixture until smooth.
• Add the milk and heavy cream.
• Mix well with a scraper to blend in the liquid with the mixture from Step 3.
• If it's difficult to mix, you can use your hands to press the dough to mix together.
• Bring the dough together on a sheet of cling film.
• Wrap with the cling film and let cool in the fridge for about 1 hour.
• When the dough has cooled, roll it out with to a thickness of 1 cm.
• Fold the dough into thirds.
• Turn it 90 and repeat this folding step two more times.
• (3 times in total.)
• Once you have done the folding step 3 times, wrap in the cling film again and transfer to the fridge.
• Leave the dough in the fridge to rest for 1~2 days.
• (At least for 1 day.)
• Roll the dough out to a thickness of 2 cm and use a round mold of about 5 to 6 cm to cut out the shapes.
• Place on a baking tray and brush milk (not listed) on the surface.
• Preheat the oven to 200C, then lower to 190C and bake for about 25 minutes.
• They are done .
• They are sweet enough and delicious as they are, but if you eat with maple syrup, they are incredibly tasty.
• These are my usual scones.