Food recipes
Scones How My Mother Taught Me
Scones How My Mother Taught Me Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat your oven to 250C...
Scones How My Mother Taught Me
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat your oven to 250C or as hot as it will go.
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbsp.).
With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick.
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat your oven to 250C or as hot as it will go.
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbsp.).
With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick.
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.