PUan Aida scones!

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125g plain flour a little plain flour, for dusting

1/2 tsp cream of tartar 1/2 tsp bicarbonate of soda 1 tbsp sunflower oil 50 ml semi-skimmed milk For the garnish y 75g clotted cream y 100g 'Streamline' reduced sugar strawberry jam y 25g icing sugar y a few strawberries, sliced thinly to garnish

Pre-heat the oven to 200 degrees. Sift together the flour, cream of tartar and bicarbonate of soda into a large mixing bowl. Pour the oil into the mixture, then gradually add the milk and mix with a wooden spoon until a dough starts to form. Knead the dough gently on a floured surface a few times until even, then roll out to 1 inch thickness. Use a 7cm circular cookie cutter to cut rounds of dough. Line and grease a baking tray and arrange the dough spaced out on it. Bake for 10-12 minutes until cooked and risen. Remove and allow to cool on a wire rack. Cut in half once cool and spread the clotted cream evenly on the bottom halves. Arrange the halves on serving plates and spoon a tablespoon of the jam on top. Dust the top halves of the scones with the icing sugar and place on top of the jam. Garnish with the sliced strawberries before serving.

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oba Macintyre pn aida, i want to do your scones for my blog. traditional with the strawberry and cream. just want to ask you. if dont have semi-skimmed milk can just use fresh milk?

23 August Aida Mahmor



15 minutes ago

the only difference being that the outside crust does soften. and then top each baked scone with a dollop of cream (clotted or softly whipped). Remove from oven and then turn your broiler on Recipe: 2 cups (280 grams) all-purpose flour 1/4 cup (50 grams) granulated white sugar 2 teaspoons (10 grams) baking powder 1/8 teaspoon salt 1/3 cup (76 grams) cold unsalted butter Zest of 1 lemon or orange 1 large egg. i bought the semi-skimmed milk but in powder form. I decided to fill the scones with the jam before baking. Although I have filled the scones with raspberry jam you can use any flavored jam or preserves you like. In a small measuring cup combine the whipping cream. For more information on the history and making of Scones. Spread the jam on one round of the dough and then place the second layer of dough on top of the jam. Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. whisk together the flour. sos. This helps to brown the tops of the scones during baking. when the outsides are wonderfully crisp and the insides are soft and flaky. As I have said before. baking powder and salt. beaten egg and vanilla. Stir until just combined. The mixture should look like coarse crumbs. In a large bowl. lightly beaten . Add this mixture to the flour mixture. Storing them for a few days still keeps their flavor intact. Place the scones on the baking sheet. supposed to make your scones today.so mix with milk joy of baking The traditional way to eat cream scones is to split them in half and then spread each half with jam and clotted cream. The lovely golden brown color comes from coating the tops of the just baked scones with powdered sugar and then placing them under the broiler until the sugar melts. These are the perfect 'take along' food. To make them more convenient. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.Shoba Macintyre o puan. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. then cut each half into 4 pie-shaped wedges (triangles). Stir in the lemon or orange zest.. Cut this circle in half. Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. either with or without the dollop of cream. scones are at their best freshly baked. gently sealing the edges.. Line a cookie sheet with parchment paper. Do not over mix. sugar.

high.html#ixzz1XKU1puoN . Broil for just a few seconds. Makes 8 scones. turning the pan as necessary. These scones freeze very well. 1 teaspoon pure vanilla extract 1/2 cup (120 ml) heavy whipping cream 1/4 cup jam or preserves Egg mixture for brushing tops of scones: 1 large egg. lightly beaten 1 tablespoon heavy cream Garnish: Devon Cream or lightly whipped heavy cream Read more:http://www. garnish with a dollop of Devon cream or softly whipped cream. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.joyofbaking. Make sure to watch the scones carefully as the sugar will burn very quickly.com/SconesfilledwitheJam. until the sugar has melted and turns golden brown. Before serving. Transfer to a wire rack to cool.