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How to Make Scones
Scones are traditional cooked pastries that are simple and easy to make, and delicious to eat. They are a component of cream tea, an English afternoon tradition in which they are served with tea, clotted cream, and jam--but you can enjoy your homemade scones wherever and whenever you want! You can also share them with friends or family!
Ingredients
For the scones
* 2 cups (250g) all-purpose / plain flour
* 1 tsp (9g) baking powder
* 1/4 tsp (1g) baking soda (bicarbonate of soda)
* 3 tbsp (37.5g) sugar
* 1 stick (113g) cold butter
* 1/2 cup (120 ml) cream or half and half
* dash of salt
For the glaze
* 1 egg
* 1/4 C (approximately) of milk, half and half, or cream
Steps
1.Pre-heat the oven to 375F/190C.
2.Mix together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk until well blended.
3.Cut the stick of butter into small chunks. Put into the flour mixture.
4.Mix the butter and flour mix until it resembles a coarse meal. Use your hands (the easiest), a spoon, or something else to mix in the butter.
5.Pour half and half or cream into the mix and knead into it. Keep adding the half and half or cream until the mixture holds together. You'll probably need about half a cup or less.
6.Wrap dough in plastic wrap. Chill in refrigerator 15-20 minutes.
7.While the dough chills... sprinkle flour on a clean counter or cutting board to roll out the dough. Lightly coat a baking sheet with butter or butter spray. Crack the egg into a bowl and beat with dollop (about 1/4 cup) of half and half or cream.
8.Remove dough from fridge. Unwrap the plastic wrap, and using a knife, cut the dough in half. The purpose for doing this is so you don't end up 'over-rolling' the dough. By rolling out smaller amounts, you won't have to re-roll the scraps multiple times. As with cakes and breads, the product will turn out tough if over handled. Re-wrap the remaining half of the dough and put it in the fridge.
9.Put the dough on the floured surface. Traditional scones are gathered into a round, patted flat, and cut into wedges like a pie. The wedges are then put on a baking sheet. For fancier scones, using a floured rolling pin, roll out the dough until it's 3/4 in. to 1/2 in. thick, depending on preference. Using a cookie cutter, cut out as many shapes as can fit. Carefully (not over kneading it that is) combine the scraps together. If a little dry from the flour, pour just a little cream or half & half to dampen it.
10.Put the scone shapes onto the baking sheet. Brush with the beaten egg mixture.
11.After they're all brushed, put baking sheets into the oven. Bake for 13-15 minutes or until golden. Repeat the above steps with the remaining dough.
12.Cool on a wire rack. Now you have scones!.
13.Scones are great with clotted creme jelly, or just on their own.