Truffle Scones
The scone is a traditional English pastry often enjoyed with tea. Adding truffle creates a unique and decadent variation. The distinctive and earthy flavor of truffle perfectly complements the flaky texture of the scone, offering a truly unique experience. It is a perfect choice for a gathering of friends or an elegant tea, where you can impress guests with the special flavors.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: finely grate the truffle to ensure even distribution in the dough.
2
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3
Dice the cold butter and add it to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. This helps create a light and flaky texture.
4
Add the grated truffle and gently mix to distribute it evenly among the dry ingredients.
5
In a small bowl, whisk the egg with half of the heavy cream. Pour the egg and cream mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this will result in tough scones.
6
Shape the dough into a circle about 1 1/2 inches (3-4 cm) thick. On a lightly floured surface, cut the circle into 6-8 wedges.
7
Place the wedges onto a baking sheet lined with parchment paper. Brush the tops with the remaining heavy cream for a glossy finish.
8
Bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until the tops are golden brown.
9
Let the scones cool slightly before serving with fresh butter or truffle butter.
