Receta Raisin and Rosemary Mini Scones
A traditional Scottish quick bread, scones are welcome as a treat for breakfast or as a teatime snack with a cup of hot and steaming tea. Scones are easy to master, and make simple but mightily delicious teatime treats. Scones come in many sizes and flavors, sometimes I bake those classic quadrant shaped scones and recently when I was on an experimental mood I baked these British Savory Bite Size Scones with currants and rosemary.
Tiempo de Prep: | British |
Tiempo para Cocinar: | Raciónes: 20 pieces |
Wine and Drink Pairings: milk, coffee, tea
Ingredientes
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Direcciones
- Sieve flour, salt and baking powder in a bowl.
- Mix chopped rosemary leaves and raisins into the flour mixture.
- Add sugar and diced butter. Rub the mixture between fingers to get bread crumb like consistency.
- Using milk little by little bind a smooth and soft dough. Do not knead the dough.
- Dust the surface with flour and roll out dough into a sheet of thickness 2 cm.
- With a round cookie cutter cut out round shapes from the sheet.
- Gently reshape the leftover dough and cut again into shape.
- Grease a baking tray with butter and line it with parchment paper or cookie sheet.
- Arrange scones in the baking tray and brush with melted butter or egg wash.
- Sprinkle light brown sugar over the scones.
- Preheat oven at 180 degree celsius and bake scones for 20 - 25 minutes or until light golden in color and cooked.
- Let it cool down on a wire rack and enjoy with a hot steaming coffee.
- It can stored at room temperature for 15 - 20 days in an airtight container.