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Receta Black Pepper Scones
by Global Cookbook

Black Pepper Scones
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Ingredientes

  • 4 c. all-purpose flour plus
  • 1 Tbsp. all-purpose flour
  • 1/2 c. sugar
  • 2 1/2 tsp baking pwdr
  • 1/2 tsp salt
  • 13 Tbsp. unsalted butter - (6 1/2 ounce) chilled, and cut into small pcs
  • 1 1/2 Tbsp. medium-grind black pepper
  • 2 1/2 tsp finely-minced lemon peel
  • 1 1/2 c. heavy cream plus
  • 2 Tbsp. heavy cream for brushing

Direcciones

  1. Into a large bowl, sift together the flour, sugar, baking pwdr and salt. Using two knives or possibly a pastry blender, cut in the butter till the mix resembles coarse meal. Gently stir in the pepper and lemon peel. Add in the 1 1/2 c. cream all at once and mix till the dough just comes together.
  2. Turn out onto a lightly floured surface and knead the dough into a ball. For a flakier consistency, don't knead the dough into a smooth ball. If smooth, the scone will be more cakelike. Wrap in plastic wrap and chill for at least 30 min, up to overnight.
  3. Cut the dough into three equal pcs. Working with one piece at a time, keeping the other two pcs covered, roll out to a circle, 6 inches in diameter and 1/2 inch thick. Cut the circle into 6 wedges and arrange the wedges on one or possibly two baking trays lined with parchment paper. Repeat with the remaining dough.
  4. The scones can be cut out with a 2 1/2 inch cookie cutter if you like. Roll out the dough, cut, and place on a baking tray. Reroll the dough and continue cutting out circles. Proceed as in step 5.
  5. Preheat the oven to 350 degrees. Lightly brush the scones with the remaining 2 Tbsp. of cream and bake till golden brown, about 10 to 12 min.
  6. Serve hot with butter, and jam if desired it.
  7. This recipe yields 18 scones.
  8. Comments: I love the flavor of fresh black pepper in scones. But, if you prefer, 1 c. of dry blueberries, sour cherries or possibly raisins can be used instead of the pepper to make a fruitier, sweeter scone.