Lady Arundel's Manchet
Lady Arundel's Manchet is a yeast-raised British scone, a small flat cake of enriched dough scored with a diamond pattern before baking. The yeast is the point: instead of baking powder, it gives a soft, bready crumb closer to an old-fashioned roll than a modern scone. The dough is simple, just fine flour, butter, egg and warm milk, and the whole batch is ready in about an hour, so it suits a morning bake.
Instructions
Mix the salt into the flour in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine crumbs.
Stir the yeast together with the sugar, then add it to 1½ cups of the warm milk and stir until combined.
Beat the egg and mix it into the yeast mixture. Make a well in the center of the flour.
Pour the yeast mixture into the well and mix everything into a dough.
Shape the dough into small, flat, round cakes about ¾ inch thick and 3½ inches across.
Mark the top of each cake with lines to form a diamond pattern. Leave the cakes in a warm place to rise for 30 minutes.
Bake in a moderate oven, 350-375 °F (180-190 °C), until cooked through.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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