{"id":206222,"title":"Scones autentice","modified":"2026-11-14T19:35:26+01:00","plain":"Scones britanice simple, \u00eenalte \u0219i aurii, de desf\u0103cut c\u00e2t sunt c\u0103ldu\u021be \u0219i de uns cu clotted cream \u0219i dulcea\u021b\u0103 de c\u0103p\u0219uni.\n\n\n\nDuminic\u0103, ora patru, ceainicul abure\u0219te, iar tava abia a ie\u0219it din cuptor. Desfacem un scone \u00een dou\u0103 cu m\u00e2na, miezul \u00eenc\u0103 u\u0219or cald se desprinde \u00een straturi fragede \u0219i se elibereaz\u0103 pu\u021bin abur. \n\n\n\nO lingur\u0103 de dulcea\u021b\u0103 de c\u0103p\u0219uni, un strat generos de clotted cream, iar aroma untului se \u00eemplete\u0219te cu cea a ceaiului negru. C\u00e2teva firimituri cad \u00een farfurie, iar m\u00e2na se \u00eentinde deja din nou spre tav\u0103.\n\n\n\nUn alt preparat clasic pentru gustarea de dup\u0103-amiaz\u0103, brio\u0219ele cu afine\n\n\n\nCe este un scone ?\n\n\n\nUn scone britanic este o p\u00e2inic\u0103 rapid\u0103, crescut\u0103 cu praf de copt, f\u0103r\u0103 dospire. Se afl\u0103 la grani\u021ba dintre p\u00e2ine \u0219i patiserie : are un miez fraged \u0219i u\u0219or sf\u0103r\u00e2micios, suficient de ferm pentru a sus\u021bine crema \u0219i dulcea\u021ba. La fel ca cl\u0103titele americane, cre\u0219te datorit\u0103 prafului de copt, iar aluatul nu se fr\u0103m\u00e2nt\u0103 niciodat\u0103, spre deosebire de cel al unei brio\u0219e dospite precum melon pan.\n\n\n\nAceast\u0103 re\u021bet\u0103 este varianta simpl\u0103 servit\u0103 la ceaiul cu scones \u0219i crem\u0103 : rotund\u0103, \u00eenalt\u0103, cu margini drepte, pu\u021bin dulce. Scones americane se fac dup\u0103 alt\u0103 re\u021bet\u0103, au form\u0103 de triunghi, sunt mai dulci \u0219i adesea glazurate.\n\n\n\nDe la turtele pe plit\u0103 la ceaiul cu scones \u0219i crem\u0103\n\n\n\nOriginea exact\u0103 a scones r\u0103m\u00e2ne incert\u0103. La \u00eenceput erau turte coapte pe plit\u0103, \u00eenainte de a deveni p\u00e2inici coapte \u00een cuptor. Praful de copt le-a f\u0103cut mai \u00eenalte, cu un miez mai aerat.\n\n\n\nPentru un alt aluat f\u0103r\u0103 fr\u0103m\u00e2ntare, checul cu banane\n\n\n\nLa ceaiul cu scones \u0219i crem\u0103 se servesc ceai, scones, dulcea\u021b\u0103 \u0219i clotted cream, o tradi\u021bie asociat\u0103 cu Devon \u0219i Cornwall. \u00cen cele dou\u0103 comitate, crema \u0219i dulcea\u021ba se \u00eentind \u00een ordine diferit\u0103 : \u00een Devon, \u00eent\u00e2i crema, apoi dulcea\u021ba, iar \u00een Cornwall, \u00eent\u00e2i dulcea\u021ba, apoi crema.\n\n\n\nIngredientele principale pentru scones\n\n\n\n\n\n\n\nLa baz\u0103 st\u0103 f\u0103ina cu praf de copt \u00eencorporat, f\u0103ina cu agent de cre\u0219tere britanic\u0103, v\u00e2ndut\u0103 ca f\u0103in\u0103 cu agent de af\u00e2nare \u00een Belgia \u0219i f\u0103in\u0103 pentru pr\u0103jituri cu praf de copt \u00eencorporat \u00een Fran\u021ba. Ad\u0103ug\u0103m 1,5 linguri\u021be de praf de copt sau 3 linguri\u021be \u00een total dac\u0103 folosim f\u0103in\u0103 T45 ori T55, m\u0103surate cu linguri\u021be dozatoare propriu-zise. Ai grij\u0103 s\u0103 nu confunzi praful de copt cu drojdia de panifica\u021bie folosit\u0103 la rulourile cu scor\u021bi\u0219oar\u0103.\n\n\n\nUntul nes\u0103rat, foarte rece \u0219i frecat cu f\u0103ina, d\u0103 un miez fraged \u0219i sf\u0103r\u00e2micios. Laptele, l\u0103sat c\u00e2teva minute s\u0103 se \u00eenchege cu pu\u021bin suc de l\u0103m\u00e2ie, ac\u021bioneaz\u0103 ca laptele b\u0103tut : scones cresc mai bine \u0219i nu p\u0103streaz\u0103 deloc gustul de l\u0103m\u00e2ie. Un ou mare leag\u0103 aluatul, zah\u0103rul r\u0103m\u00e2ne discret, iar vanilia este op\u021bional\u0103.\n\n\n\nClotted cream este o crem\u0103 foarte groas\u0103, cu aproximativ 55 % gr\u0103sime. Dac\u0103 nu g\u0103se\u0219ti un borcan din import, amestec\u0103 o parte de mascarpone cu dou\u0103 p\u0103r\u021bi de fri\u0219c\u0103 b\u0103tut\u0103 sau mascarpone \u0219i sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103 \u00een p\u0103r\u021bi egale. Fri\u0219ca simpl\u0103 este prea u\u0219oar\u0103, p\u0103streaz-o pentru umplutura unui sando cu fructe.\n\n\n\nRepere tehnice pentru scones cu margini drepte\n\n\n\nAluatul se lucreaz\u0103 c\u00e2t mai pu\u021bin : frec\u0103m untul cu f\u0103ina folosind v\u00e2rfurile degetelor, apoi amestec\u0103m doar c\u00e2t s\u0103 se lege. \u00cel aplatiz\u0103m cu m\u00e2na p\u00e2n\u0103 la o grosime uniform\u0103 de 2,5 cm, inclusiv la margini, \u0219i ap\u0103s\u0103m forma de decupat perfect vertical, f\u0103r\u0103 s\u0103 o r\u0103sucim vreodat\u0103. Ungem doar suprafa\u021ba : dac\u0103 amestecul pentru uns se scurge pe laterale, scones cresc mai pu\u021bin.\n\n\n\nLa ora ceaiului\n\n\n\nScones se m\u0103n\u00e2nc\u0103 u\u0219or calde, la vreo zece minute dup\u0103 ce au fost scoase din cuptor. Ceaiul negru este alegerea clasic\u0103, dar \u0219i un ceai de iasomie sau un ceai oolong se potrivesc foarte bine. Pe platoul cu gust\u0103ri de dup\u0103-amiaz\u0103, stau al\u0103turi de fursecuri americane sau de brownies americane, iar cei mai pofticio\u0219i le ung cu o crem\u0103 tartinabil\u0103 El Mordjene de cas\u0103.\n\n\n\nPentru varianta cu fructe, ad\u0103ug\u0103m stafide sultana \u00eenmuiate 20 de minute imediat dup\u0103 ce am frecat untul cu f\u0103ina, \u00eenainte de lichid.\n\n\n\nAi poft\u0103 de altceva de \u00eentins pe scones ? O crem\u0103 de l\u0103m\u00e2ie cu vanilie\n\n\n\nScones sunt mai bune \u00een ziua \u00een care sunt f\u0103cute. Dup\u0103 ce s-au r\u0103cit, se p\u0103streaz\u0103 2 zile \u00eentr-o cutie \u00eenchis\u0103 ermetic, f\u0103r\u0103 crem\u0103 \u0219i dulcea\u021b\u0103, \u0219i p\u00e2n\u0103 la 3 luni la congelator.\n\n\n\n\n\n\tScones autentice\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat400 g f\u0103in\u0103 cu praf de copt \u00eencorporat ((f\u0103in\u0103 cu agent de cre\u0219tere), sau 400 g de f\u0103in\u0103 de gr\u00e2u T45 sau T55)1.5 linguri\u021be praf de copt, (sau 3 linguri\u021be \u00een total dac\u0103 folose\u0219ti f\u0103in\u0103 T45 sau T55)45 g zah\u0103r tos (extrafin)1 priz\u0103 sare90 g unt (nes\u0103rat, foarte rece)Amestec lichid145 ml lapte (integral sau semidegresat)1 lingur\u0103 suc de l\u0103m\u00e2ie (proasp\u0103t)1 linguri\u021b\u0103 extract de vanilie, (op\u021bional)1 ou marePentru uns1 ou (mediu)Pentru servireDulcea\u021b\u0103 de c\u0103p\u0219uniClotted cream\t\n\t\n\t\tCuptorul \u0219i tavaPre\u00eenc\u0103lze\u0219te cuptorul la 220\u00b0C sau la 200\u00b0C cu ventila\u021bie.Tapeteaz\u0103 o tav\u0103 cu h\u00e2rtie de copt.\u00cencorporarea untului \u00een f\u0103in\u0103Pune f\u0103ina, praful de copt, sarea \u0219i zah\u0103rul \u00eentr-un bol mare.Amestec\u0103.Taie untul rece \u00een cubule\u021be sau d\u0103-l pe r\u0103z\u0103toare direct deasupra bolului.Adaug\u0103 untul \u00een bol.Freac\u0103 untul cu f\u0103ina \u00eentre v\u00e2rfurile degetelor sau mixeaz\u0103 \u00een reprize scurte la robot, p\u00e2n\u0103 c\u00e2nd untul este complet \u00eencorporat \u0219i amestecul seam\u0103n\u0103 cu pesmetul.Amestecul lichidToarn\u0103 laptele \u00eentr-o can\u0103 cu cioc.Adaug\u0103 sucul de l\u0103m\u00e2ie.Las\u0103 deoparte un minut sau dou\u0103, p\u00e2n\u0103 c\u00e2nd laptele se \u00eencheag\u0103 \u0219i cap\u0103t\u0103 un aspect grunjos.Adaug\u0103 oul mare \u0219i vanilia.Bate cu telul p\u00e2n\u0103 se omogenizeaz\u0103 bine.AluatulToarn\u0103 amestecul lichid \u00een bolul cu f\u0103in\u0103.Amestec\u0103 doar c\u00e2t s\u0103 se lege aluatul, f\u0103r\u0103 s\u0103-l lucrezi sau s\u0103-l fr\u0103m\u00e2n\u021bi.ModelareaR\u0103stoarn\u0103 aluatul pe blatul de lucru pres\u0103rat cu f\u0103in\u0103.Aplatizeaz\u0103-l cu m\u00e2na, lucr\u00e2nd c\u00e2t mai pu\u021bin, \u00eentr-un dreptunghi aproximativ, cu grosimea de circa 2.5 cm.Ai grij\u0103 ca grosimea s\u0103 fie uniform\u0103, inclusiv la margini.Decupeaz\u0103 discuri cu o form\u0103 rotund\u0103 de decupat de 6.5 cm.Apas\u0103 forma drept \u00een jos \u0219i ridic-o f\u0103r\u0103 s\u0103 o r\u0103suce\u0219ti deloc.Adun\u0103 resturile de aluat \u0219i aplatizeaz\u0103-le din nou la aceea\u0219i grosime, lucr\u00e2nd aluatul c\u00e2t mai pu\u021bin.Decupeaz\u0103 alte discuri, p\u00e2n\u0103 termini aluatul.A\u0219az\u0103 scones \u00een tav\u0103.Ungerea \u0219i coacereaBate oul mediu.Unge scones deasupra cu ou b\u0103tut, f\u0103r\u0103 s\u0103 la\u0219i oul s\u0103 curg\u0103 pe laterale.D\u0103 la cuptor pentru 12 p\u00e2n\u0103 la 14 minute.Verific\u0103 dac\u0103 sunt coapte : scones sunt bine crescute, rumenite deasupra \u0219i dedesubt \u0219i sun\u0103 a gol c\u00e2nd le ba\u021bi u\u0219or pe partea de jos.Las\u0103 scones s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar.ServireaDesf\u0103 scones \u00een dou\u0103, cu m\u00e2na sau cu un cu\u021bit.Umple cu dulcea\u021b\u0103 de c\u0103p\u0219uni \u0219i clotted cream.Serve\u0219te-le de preferin\u021b\u0103 c\u0103ldu\u021be, la aproximativ zece minute dup\u0103 ce le-ai scos din cuptor.\t\n\t\n\t\tAcestea sunt scones britanice servite la ceai cu crem\u0103, rotunde, \u00eenalte \u0219i \u00eenso\u021bite de clotted cream \u0219i dulcea\u021b\u0103 de c\u0103p\u0219uni. Scones triunghiulare, foarte dulci, glazurate sau cu pic\u0103turi de ciocolat\u0103, sunt varianta american\u0103, o alt\u0103 re\u021bet\u0103.\nF\u0103ina : f\u0103ina britanic\u0103 cu agent de cre\u0219tere are deja praful de copt \u00eencorporat. \u00cen Belgia, este f\u0103ina cu agent de af\u00e2nare ; \u00een Fran\u021ba, f\u0103ina pentru pr\u0103jituri cu praf de copt \u00eencorporat. Dac\u0103 folose\u0219ti f\u0103in\u0103 obi\u0219nuit\u0103 (T45 sau T55 \u00een Fran\u021ba, tip 405 \u00een Germania), pune 3 linguri\u021be de praf de copt \u00een total \u00een loc de 1.5. M\u0103soar\u0103 praful de copt cu linguri\u021be de m\u0103surat \u0219i verific\u0103 s\u0103 nu fie expirat : un praf de copt sau o f\u0103in\u0103 prea veche nu mai ajut\u0103 scones s\u0103 creasc\u0103.\nSucul de l\u0103m\u00e2ie \u00eencheag\u0103 laptele \u0219i \u00eel transform\u0103 \u00eentr-un fel de lapte b\u0103tut : scones cresc mai bine \u0219i au miezul mai fraged, f\u0103r\u0103 gust de l\u0103m\u00e2ie.\nDe ce cresc drept : aluatul trebuie s\u0103 fie suficient de gros (aproximativ 2.5 cm, deoarece scones cresc mai pu\u021bin dec\u00e2t ai crede), s\u0103 aib\u0103 o grosime uniform\u0103 \u0219i s\u0103 fie decupat f\u0103r\u0103 s\u0103 r\u0103suce\u0219ti forma. R\u0103sucirea formei lipe\u0219te marginile \u0219i face ca scones s\u0103 se \u00eencline ; un aluat mai sub\u021bire pe o margine d\u0103, de asemenea, scones \u00eenclinate. Oul care curge pe laterale \u00eempiedic\u0103 cre\u0219terea. Un aluat de 2.5 cm cre\u0219te mai bine dec\u00e2t unul de 2 cm : aceasta este grosimea folosit\u0103 aici.\nScones uscate \u0219i tari : aluatul a fost lucrat prea mult, fr\u0103m\u00e2ntat sau \u00eentins din nou de prea multe ori, ori nu a avut suficient lichid. Num\u0103rul de scones depinde de forma de decupat \u0219i de grosime : aproximativ 8 cu o form\u0103 de 6.5 cm.\nPo\u021bi pune discurile la frigider 30 de minute \u00eenainte de coacere, dar rezultatul nu se schimb\u0103 prea mult.\nUngerea cu ou face suprafa\u021ba aurie \u0219i lucioas\u0103 ; merge \u0219i cu lapte, dar suprafa\u021ba va fi mai pu\u021bin lucioas\u0103. Gustul nu depinde de acest lucru.\nScones cu fructe, varianta clasic\u0103 : \u00eenmoaie 100 g de stafide sultana sau de amestec de fructe uscate timp de 20 de minute \u00een 100 ml de ap\u0103, ca s\u0103 nu se ard\u0103, apoi scurge-le. \u00cencorporeaz\u0103-le \u00een amestecul de f\u0103in\u0103 \u0219i unt, imediat dup\u0103 ce acesta a c\u0103p\u0103tat textura de pesmet \u0219i \u00eenainte de a ad\u0103uga lichidul. Vei ob\u021bine aproximativ 10 scones, care se coc 12 p\u00e2n\u0103 la 15 minute.\nMai \u00eent\u00e2i crema sau dulcea\u021ba : \u00een Devon, se \u00eentinde mai \u00eent\u00e2i clotted cream, apoi dulcea\u021ba ; \u00een Cornwall, mai \u00eent\u00e2i dulcea\u021ba, apoi crema.\nClotted cream este o crem\u0103 foarte groas\u0103 (cu aproximativ 55 % gr\u0103sime), ob\u021binut\u0103 prin \u00eenc\u0103lzirea lent\u0103 a unui lapte de vac\u0103 foarte gras, p\u00e2n\u0103 c\u00e2nd la suprafa\u021b\u0103 se formeaz\u0103 o crust\u0103 aurie. Uneori se g\u0103se\u0219te clotted cream de import, la borcan. Dac\u0103 nu ai, \u00eencorporeaz\u0103 delicat 1 parte de mascarpone la temperatura camerei \u00een 2 p\u0103r\u021bi de sm\u00e2nt\u00e2n\u0103 gras\u0103 pentru fri\u0219c\u0103 b\u0103tut\u0103 p\u00e2n\u0103 formeaz\u0103 v\u00e2rfuri moi sau amestec\u0103 \u00een p\u0103r\u021bi egale mascarpone \u0219i sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103. Fri\u0219ca simpl\u0103 este prea u\u0219oar\u0103.\nP\u0103strare : scones sunt mai bune \u00een ziua \u00een care sunt f\u0103cute. Dup\u0103 ce s-au r\u0103cit, se p\u0103streaz\u0103 2 zile \u00eentr-o cutie \u00eenchis\u0103 ermetic. Se pot congela p\u00e2n\u0103 la 3 luni, \u00eentr-o pung\u0103 pentru congelator, \u00eentr-o cutie \u00eenchis\u0103 ermetic sau bine \u00eenvelite \u00een folie alimentar\u0103.\n\t\n\t\n\t\tDessertBritannique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=206222"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206222\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205803"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}