ERT, part I

Now I can hear whispering voices… what about this acronym? what is it talking about this time? Let me just say first that you will understand this acronym differently, depending on where you were born, or at least raised; for example:

If you’re coming from the United States of America, you will understand it as referring to the Environmental Response Team, of the Environmental Protection agency…
If you’re coming from the Canada, you will understand it as referring to the Emergency Response Team, of the Royal Canadian Mounted Police…
If your coming from France, you’ll understand it as referring to the Equipes de Recherche Technologique (teams of technological research) of the Ministère pour l’éducation supérieur et la recherche (ministry for the high eduction and the research)…

and so on and so forth… but I’m sure you have already guess that I will surely not understand ERT in any of those meaning. And you will be right. Here, we are interested in Emergency Recipe Trick! Something related to cooking that can save your day, and make the world a better place to live in. And today, we will consider scones.
My wife has designed – in her own words – an idiot-proof recipe… meaning, everybody, including me, can manage to do it rightly. And believe me, it’s working!

So, there it is:

Ingredients:
250 gr. flour
50 gr. butter
two eggs
1/2 cup of milk
16 gr. baking powder
8 gr. vanilla extract
1 teaspoon salt

Preparation:
Preheat your oven to 180°C
Mix together preferably in a bowl the flour, sugar, baking powder and salt; cut the butter into pieces and blend into the mixture. Add the egg, the milk and the vanilla . Stir until just combined, without over mixing it.
Spread out the newly obtained dough on a lightly floured surface to obtain a 4cm thick dough where you can cut rounds with a diameter of 6cm. (Tip: Use a glass to cut out the rounds…)
Lightly mix the egg and brush the tops of the scones with it.
Bake them for about 10 to 12 minutes (you can insert a knife into the centre of a scone and if it comes out clean, it’s baked).

Now, you just saved your teatime… serve the scones with jam and clotted cream and they’re ready to be eaten. If you’ve made too much (it serves about 8 scones), you can easily wrap them in tin foil and store them in the freezer (for about 2 months). Just pop them quickly into the oven to make them like freshly made…