By Paula
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These classic Argentinean Scones go perfectly with a good warm coffee or tea with friends. In less than 30 minutes, you can have them ready to pop in the oven. And then enjoy these flaky biscuits either plain or with some jam. But fair warning: It’s impossible to eat only one.
Last week, I shared the Rogel recipe, which is very easy, but it does have a couple of important steps to consider. To compensate a little, this time I’m bringing these flaky scones that are a total classic in Argentina, with a much shorter and quicker-to-make recipe.
Why “Argentinean” scones?
Before moving to Australia, I hadn’t heard of any other kind of scones, to be honest. I remember when, on a Sunday morning, an Australian friend (and former housemate) told me: “Today I’m going to bake my mom’s scones.” Twenty minutes later, she brings a tray with muffin-sized biscuits, or even larger, quite fluffy, and with cream and strawberry jam on the side. Imagine my bewildered face! I’ll share this recipe another time if her mom allows.
That was the day I realised these aren’t the usual scones you could find in the UK. What’s the difference? The traditional Argentinean Scones are a type of round cookie/biscuit, about 2 or 3 cm high, with a much more compact and flaky pastry. They pair up perfectly with a nice warm coffee or tea. Besides, prep time is only 10 minutes and oven time, approximately 12. That’s it! Super easy to make, ideal for beginners in the kitchen.
How to make these scones
Like most of my recipes, this one doesn’t have too many steps or complications. I have to admit this is the exact same recipe included in a very common self-rising flour in Argentina. So they are THAT popular, and not only with my family.
But, I still have a couple of suggestions to help you get the best scones you’ve had in your life.
- Dough: Once we have combined the ingredients, knead the dough lightly. Make sure not to over-do it. That way, we’ll avoid heating the butter with the warmth of our hands and we ensure those nice-looking layers.
- Chilling Time: It is very important to let the dough rest in the fridge for about 20 minutes, not more.
- Prep and Oven: After these 20 minutes, roll the dough to 2 or 3 cm thick on a floured surface. We can use a round cookie cutter of any size. I chose a 5 cm one, which yields about 32 scones. The next step is to place them on the cookie sheet and brush them with the egg wash. My batch baked in around 12-13 minutes, but I would suggest keeping an eye on them, so they don’t get too dry.
- Final Step: Now, time for the best! Enjoy them with your favorite tea or coffee. They are great a bit warm, right out of the oven, or even at room temperature, just like that. Or you can cut them in half and spread some nice jam.
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I hope you enjoyed this simple but delicious recipe with me. Please comment below if you made it, and feel free to share it with your family and friends on social media.
I’ll see you all in the next post. Happy baking!
Pau
Other similar recipes:
- Quince Thumbprint Cookies
- Lemon Crinkle Cookies
- Blueberry Muffins
Argentinean Scones
Paula Delapenna
Recipe for these Argentinean Scones, the perfect company for a good coffee, tea or mate. It’s great for beginners bakers, as they require just a few ingredients and they are quick to bake.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Cookies
Servings 32 scones
Ingredients
Pastry:
- 200 g unsalted butter cold
- 50 g granulated sugar
- 400 g self-rising flour sifted
- Pinch of salt
- 1 egg
- 1 yolk
- 60 ml milk
Egg wash
- 1 egg
- 30 ml milk
Instructions
Cut the cold butter into small squares. Add into a big bowl, with the sifted flour, the sugar and the salt. Combine everything with your hands or a pastry cutter, until the butter is the size of peas.
In a small bowl, whisk the egg, the yolk and the milk. Add this liquid mix to the flour preparation.
Working quickly, combine all the ingredients making sure not to knead the pastry. Cover it and pop it in the fridge for 20 minutes.
Preheat your oven to 200 ˚C and spray a cookie sheet with non-stick spray. You can also use a silicone sheet or parchment paper.
Remove the pastry from the fridge and, on a floured surface, roll it 3 cm thick. With a cookie cutter of your preferred diameter, cut the scones and place them on the cookie sheet.
In a small bowl, whisk the egg and milk, and brush the scones with this egg wash.
Bake them for 12-13 minutes, until they are golden brown.
Notes
- PREPARATION: It's very important not to knead the pastry, so we make sure the butter doesn't melt. Using cold butter helps to get the flakiest scones ever.
- STORAGE: Store it in an air-tight container for 4 days at room temperature, or you can easily freeze it.
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Comments
Rocio says
Me encanta la simplicidad de estos scones! A veces les agrego cascara de limón y un poco de arándanos frescos o disecados y quedan bárbaro…Reply
Paula │ En Casa says
Que buena adaptación con arándanos y limón! Ideales para tener congelados y hacerlos frescos cuando hay amigos de visita. Gracias por la visita a mi blog!
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