SAVOURY SCONE #recipes


Cheese and herb Scone and butter.

Up in the morning, even for breakfast, and practice until your Labor will be grown at the very top of a recipe we’ve got today. Scone, a muffin or some sort of crispy outside, soft in the middle delicious flavor.

The Scone, which is actually of British origin, it is famous as traditional afternoon tea companions. I think it looks good and tea at all hours. Usually made slightly sweet, cream – eaten scone with jam and cream although there are prepared versions available now very different. So my recipe is a variant of salt my cheese. The recipe that I wrote a few tips when applying carried out easily if you pay attention to the recipe, you can taste the bun.

Ingredients: (for 12 buns)

– 200 gr flour (1.5 cups)

– 75 g cold butter

– 1 egg

– 1/4 cup cream

– 1/4 cup milk

– 1 cup grated old cheddar cheese

– 1 teaspoon granulated sugar

– 1 teaspoon salt

– 1 teaspoon baking powder

– 1 teaspoon baking soda

Preparation:

In a deep bowl, mix the flour, granulated sugar, salt, baking soda, baking powder after mixing, add the grated cheese and mix all dry ingredients. Then add the butter cut into small cubes and mix with a fork or dough mixing apparatus, the mixture of small grains of rice are as ensure. Butter to be very cold here and it’s important to make the mixing process without the use of your hands. Cream, milk and egg, stir through 2-3 tablespoons take for rides on portion of the dough poured in the middle and, again, stir with a fork and to come together without using our hands we provide. In this process, it is important to use the hand as possible. Only when you absolutely have to toplarlanma saylayin the dough with your fingertips. Fingertips, palms, and slows the melting of the butter at a lower temperature. When dough is ready, we’re putting it back in the freezer and saran wrap. If you wish to prepare in advance and cook the dough in the fridge and this way you could hold it up then you can. But if you are in a hurry, you can again the cooling process in the freezer. Our cold dough and divide dough into 2 pieces, lightly after drinks, with the help of wax paper between two of his roller, we’re opening by pressing it gently with a thickness of 1.5 cm.

Leave a Reply

Your email address will not be published. Required fields are marked *