Ultramel Custard Scones 🥧
Ingredients
Cake Flour: 7 cups (approx. 875g).
Baking Powder: 7 teaspoons.
Eggs: 4 large eggs.
Sugar: 1 ½ cups (approx. 300g).
Butter: 250g (Cold and cubed).
Custard (Ultramel): Approx. 500ml (to bind the dough).
Salt: A pinch.
Instructions
Mix Dry Ingredients: In a large bowl, sift the cake flour and baking powder. Add the sugar and a pinch of salt, mixing well.
Rub in Butter: Add the cold cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
Combine Wet Ingredients: In a separate bowl, lightly whisk the eggs and then mix them with the Ultramel custard.
Form the Dough: Gradually add the custard mixture to the dry ingredients. Mix gently by hand until a soft dough forms. Do not overwork the dough to ensure the scones stay light and fluffy.
Shape: Roll the dough out on a lightly floured surface to about 2.5 cm thickness. Use a round cutter to cut out your scones.
Bake: Place them on a greased baking tray. Brush the tops with a little egg wash or milk for a golden finish. Bake in a preheated oven at 180°C for 15–20 minutes or until golden brown.
