French Scone

Ingredients

• 2 large eggs (At room temperature, separated; use whites for the meringue and reserve yolks.)
• salt (Small pinch.)
• 1 cup caster sugar
• 1 cup whole milk
• 1 tsp vanilla extract
• 2 cups self-raising flour (Sifted.)
• 2 tbsp butter (Melted and cooled; fold into the mixture.)
• 2 tbsp butter (Additional butter, melted for the topping.)
• 2 tsp sugar (For the cinnamon sugar topping.)
• 1 tsp ground cinnamon (For the cinnamon sugar topping.)

Steps

1. 1

   Preheat the oven to 180°C (350°F) conventional or 160°C fan-forced. Grease and line a 23 cm (9-inch) square cake tin, or a similarly sized 2 litre (8-cup) tin, with baking paper, leaving enough overhang to lift out the scone.

2. 2

   Separate the eggs, placing the whites in a clean, dry glass, ceramic, or stainless-steel bowl. Set the yolks aside.

3. 3

   Add a small pinch of salt to the egg whites. Beat with an electric mixer until stiff peaks form.

4. 4

   Gradually add the caster sugar a little at a time, beating continuously until the meringue is thick, glossy, and holds its shape. This may take 3–5 minutes; it can remain slightly grainy.

5. 5

   Lightly beat the reserved yolks to make them easier to fold in.

6. 6

   Gently fold the yolks, milk, and vanilla into the meringue.

7. 7

   Add the sifted self-raising flour and gently fold just until combined. The mixture may be lumpy.

8. 8

   Gently fold in the melted and cooled butter.

9. 9

   Pour the mixture into the prepared tin and gently spread it evenly.

10. 10

    Bake on the middle shelf for 25–35 minutes. Check at 25 minutes and continue baking as needed until cooked through; avoid overbaking so the scone stays soft and tender.

11. 11

    While the scone bakes, combine the sugar and ground cinnamon in a small bowl.

12. 12

    Melt the additional butter and set it aside.

13. 13

    When the scone is baked, leave it warm in the tin. Pour or brush the melted butter over the top, then sprinkle evenly with the cinnamon sugar.

14. 14

    Transfer the scone to a wire rack and let it cool for about 10 minutes before slicing.

15. 15

    Serve warm or at room temperature, preferably with plenty of butter.

Notes

The source says the recipe also works with gluten-free flour but does not specify a quantity or type. The serving butter mentioned in the serving suggestion is not quantified.

Nutrition per serving

• baked
• dessert
• vegetarian
• contains gluten
• tea-time