How to Prepare LILY'S SCONES in 24 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lily's scones. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

These are the best scones I've ever eaten, which is quite how it should be since they emanate from one of those old-fashioned cooks who starts a batch the minute the door-bell rings at teatime. Yes, I know they look as if they've got cellulite - it's the cream of tartar, which is also why, despite their apparent solidity, they have that dreamy lightness. For US cup measures, use the.

LILY'S SCONES is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. LILY'S SCONES is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook lily's scones using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make LILY'S SCONES:

1. Take Dough
2. Make ready 500 g plain flour
3. Get 1 teaspoon salt
4. Make ready 2 teaspoons sodium bicarbonate
5. Prepare 4 1/2 teaspoons cream of tartar
6. Make ready 50 grams cold unsalted butter (diced)
7. Prepare 25 grams Crisco vegetable fat in lumps [replace by butter]
8. Prepare 300 millilitres milk
9. Take Egg-wash
10. Take 1 large egg (beaten)

I use a magimix for scones and it's crucial that the butter is properly cold from the fridge (not from the dish!) and the water is also very very cold. For a really long time, my favourite (and only) scone recipe came from Nigella Lawson's How to be a Domestic Goddess, called Lily's Scones. Nigella's recipe produces really lovely fluffy. For a great breakfast or brunch, you can go wrong with easy scone recipes.

Steps to make LILY'S SCONES:

1. Preheat the oven to 220°C (200°C with fan).
2. Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk all at once, mix briefly - briefly being the operative word - and then turn out onto a floured surface and knead lightly to form a dough.
3. Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together - the idea is that they bulge and stick together on cooking - then brush the tops with the egg-wash.
4. Put in the oven and cook for 10 minutes or until risen and golden.
5. Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam or, my favourite, Thunder and Lightning, which is (as in the picture) clotted cream and black treacle.

Try blueberry scones, lemon scones and more to complete your morning. For a great breakfast or brunch, you can go wrong with easy scone recipes.. It's a sure sign of autumn when Lily Julow whips up these tender, tasty treats. A classic design gets a dose of drama with this distinctive one-light wallchart. First start by preparing your roasted raspberries.

So that’s going to wrap this up for this exceptional food lily's scones recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!