My love for scones started when I left home when I was 19 and moved form Lille – top North of France – to Toulouse, in he South West. This beautiful city lies on the banks of the Garonne river, and because of the pinkish color of the bricks used for the buildings, Toulouse earned the nickname « Ville Rose », which means the the Pink City ».
Being a thousand kilometers far from home was a bit hard, especially on sundays, the family day. I was used to spend sunday at home with my mum, dad and big brother ; sharing a good meal made out of roast chicken, a good bottle of Bordeaux wine and an apple pie for dessert.
Soon I started to feel that I needed to create my new sunday’s tradition if I wanted to enjoy sundays far from home. This when my very dear friend and flatmate, Philippine, took me to this tearoom next to our place called Bapz.
It was the kind of place where you instantanetly feels at home : beautiful and warm decoration, friendly waitress, and a large choice of english and american deserts as banoffee pie, cheesecake and beautiful scones.
The perfect tea house where to spend the whole afternoon reading a good book, drinking an amazing home made thick hot chocolate, whith a warm scone with crème fraiche and blueberry jam…
After this day, sunday scones at Bapz became a tradition.
The recipe
INGREDIENTS
500gr of plain flour
2 tea spoons of baking pouder
1 pinch of salt
80gr of sugar
80gr of butter
20cl of milk
2 eggs
RECIPE
-In a bowl, mix the flour, the baking pouder, the suggar and the salt
-Add the butter cut in little dice and incorporate using your fingers till it has de texture of sweet shortcrust pastry.
-Dig a little hole in the center and pour the milk and the eggs and mix everything together (don’t mix for too long)
– Roll out the preparation on a floured work surface (2cm thick)
– Use a small glass to cut out the scones
– place them on a baking paper
– use a pastry brush to apply egg yolk on top of eachs scone. Only on top otherwise it won’t raise.
– Place in the oven (180°c) for 10/15 minutes.
When still waem, cut in half, spread thick creme fraiche and blueberry jam.
Enjoy!!!
Cook and Travel 