English Scones [BA Recipes]
- 6 years ago
BA Recipes in Telegram - https://telegram.me/barecipes_bot
roper English Scones. Try our recipe to enjoy a delicious breakfast, they are light, tasty and unbelievably easy to make. It’s practically impossible to mess up.
Ingredients:
Large eggs, at room temperature — 2
Buttermilk, at room temperature — ½ cup
Whole milk, at room temperature — ½ cup
All-purpose flour — 3 ½ cups
Sugar — 1/3 cup
Baking powder — 2 tbsp
Salt — ½ tsp
Unsalted butter, softened — 1/3 cup
Heavy cream (cool) — 2/3 cup
Raspberry jam — to taste
Kcal per 100 g - 272
Directions:
In a medium bowl, beat the eggs, buttercream and milk. Reserve about 2 tablespoon of mixture
In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt
Add the butter (cut into small pieces) and mix until nice and smooth
Add egg mixture and mix until just combined
With floured hand, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can
Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone
Bake for 10-12 minutes in the preheated to 450°F oven, or until golden brown
Whip heavy cream until nice and fluffy
Serve warm or at room temperature with whipped cream and jam
roper English Scones. Try our recipe to enjoy a delicious breakfast, they are light, tasty and unbelievably easy to make. It’s practically impossible to mess up.
Ingredients:
Large eggs, at room temperature — 2
Buttermilk, at room temperature — ½ cup
Whole milk, at room temperature — ½ cup
All-purpose flour — 3 ½ cups
Sugar — 1/3 cup
Baking powder — 2 tbsp
Salt — ½ tsp
Unsalted butter, softened — 1/3 cup
Heavy cream (cool) — 2/3 cup
Raspberry jam — to taste
Kcal per 100 g - 272
Directions:
In a medium bowl, beat the eggs, buttercream and milk. Reserve about 2 tablespoon of mixture
In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt
Add the butter (cut into small pieces) and mix until nice and smooth
Add egg mixture and mix until just combined
With floured hand, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can
Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone
Bake for 10-12 minutes in the preheated to 450°F oven, or until golden brown
Whip heavy cream until nice and fluffy
Serve warm or at room temperature with whipped cream and jam