2014年12月30日

Cream Scones

From Martha Stewart Living Omnimedia
Top these classic scones with strawberry jam and softly whipped cream.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
CholesterolCream Scones
--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
cream scones
Courtesy of Martha Stewart
Yields: 8 to 10 scones
Ingredients
U.S. Metric Conversion chart
2 cup(s) all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoon(s) sugar, plus more for sprinkling
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1/3 cup(s) heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving
Directions
Preheat oven to 400 degrees. Line a baking sheet withPaper Products Manufacturerparchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. ielts writing Stir lightly with fork just until the dough comes together (do not overmix).
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.



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