Food recipes
Unforgettable Scones
Unforgettable Scones Ingredients: wheat flour, white, cake, enriched butter, without salt sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, wit...
Unforgettable Scones
Ingredients:
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine and sift the flour, sugar, salt, and baking powder.
Combine and mix well the egg and milk.
Set aside.
Cut the butter (be sure it's cold) into 1 cm cubes and add to the powdered ingredients from step 1.
Use your fingertips to smash the butter, creating a bread crumb-like texture.
Add the egg and milk mixture from step 2 to the butter mixture in the previous step, a little at a time.
Don't add all of it - leave a little.
Place in a plastic bag and let cool in the refrigerator.
Preheat your oven to 210C.
Take the cooled dough and stretch to a thickness of 1.5 cm.
Cut into your desired shapes.
Place on the oven's baking pan, and brush the the leftover milk and egg mixture from step 5 on the top (just the top, not the bottom).
Bake in the preheated oven at 210C for 15 minutes.
Ingredients:
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine and sift the flour, sugar, salt, and baking powder.
Combine and mix well the egg and milk.
Set aside.
Cut the butter (be sure it's cold) into 1 cm cubes and add to the powdered ingredients from step 1.
Use your fingertips to smash the butter, creating a bread crumb-like texture.
Add the egg and milk mixture from step 2 to the butter mixture in the previous step, a little at a time.
Don't add all of it - leave a little.
Place in a plastic bag and let cool in the refrigerator.
Preheat your oven to 210C.
Take the cooled dough and stretch to a thickness of 1.5 cm.
Cut into your desired shapes.
Place on the oven's baking pan, and brush the the leftover milk and egg mixture from step 5 on the top (just the top, not the bottom).
Bake in the preheated oven at 210C for 15 minutes.