Esta es una exhibición prevé de cómo se va ver la receta de 'Cream Scones' imprimido.

Receta Cream Scones
by Charles Kellogg

Cream Scones

This is the best basic scone recipe I've ever used. It was given to me by my pastry instructor, Chef James Foran. It is very adaptable. You can add just about any dry ingredient you want. Nuts, chips, and dried fruit in whatever combination suits your fancy.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: English
Tiempo para Cocinar: Raciónes: 32 2 x 2 scones

Va Bien Con: devonshire cream

Wine and Drink Pairings: earl grey tea

Ingredientes

  • 1 lb. 3 oz. all purpose flour
  • 2 Tbsp. + 1 tsp. baking powder
  • 3 1/2 oz. by wt. sugar
  • 3/4 tsp. kosher salt
  • 6 oz. by wt. chilled butter, cut into 1/2 inch cubes
  • 16 oz. by vol. cream

Direcciones

  1. Sift together flour, baking powder, salt and sugar.
  2. Cut in butter until it resembles course meal.
  3. Add cream. Stir until dough just comes together.
  4. Turn out onto a lightly floured surface.
  5. Roll out to one inch thick.
  6. Cut into desired serving size and shape, and place on a parchment paper lined cookie sheet.
  7. Brush with cream, and sprinkle with sugar.
  8. Bake in a 375 F oven for 12 - 15 minutes, or until golden brown.