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Everyday Cooking, Easy Recipes for a Perfect Dinner!
27 janvier 2012

Daring Bakers' January 2012 Challenge - Scones (a.k.a Biscuits)

I am so excited to share with you my first DBakers Challenge 2012.
Basic Scones 

  I had a great time doing Scones. Thank you so much Audax for this recipe. The scone is a small scottish quick bread especially popular in the United Kingdom, knows also in Australia. In United States the common name is Biscuits. It is so good for a breakfast with butter or jam, yummy!!!

Biscuits

   I chose the basic recipe. It's really quick to make and really cheap! 

They are so delicious.... Well honestly...mine are a little bit flat.... LOL! It's to make my husband and my kids laugh.... It's so fun in my kitchen :) Anyway, I am so proud to make my first challenge of the year!

Scones

     Unbaked Scones

Ingredients :

  • 1 cup flour
  • 2 tsp fresh baking powder
  • 1/4 tsp salt
  • 2 Tbs frozen grated butter
  • Approximattely 1/2 cup cold milk
  • Optionnal 1 Tbs milk, for glazing the tops of the scones

Directions :

Preheat oven to very hot 475 degre F.

Triple sift the dry ingredients into a large bowl. Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

Add nearly all the liquid at once into the rubbed-in-flour/flat mixture and mix until it just forms a sticky dough (add the remaining liquid if nedded). The wetter the dough the lighter the scones (biscuits) will be!

Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4-5 times (do not press firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once then fold and turn the kneaded dought about 3 or 4 times until the dough has formed a smooth texture. 

Pat or roll out the dough into the dough a 6 inch by 4 inch rectangle by about 3/4 inch thick. Using a well-floured 2-inch scone cutter, stamp out without twisting six 2-inch rounds, gently reform the scraps into another 3/4 inch layer and cut two more scones (these two more scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to yours scones.

Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes) until the scones are well risen and are lightly coloured on the tops.

Immediatly place onto a cooling rack to stop the cooking process, serve while still warm.

 

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Commentaires
M
Hi and welcome to Daring Bakers! Thank you for your comment on my post. It is so much fun in the kitchen isn't it and when you cook for your family that is an added bonus! I know you will enjoy your time with Daring Bakers!
B
Welcome to DBs. Such a great challenge to start with. Your biscuits look really tender.
E
Aren't scones yummy? Thanks for stopping by my blog and leaving such kind comments. Happy to be part of the Daring Bakers with you. :)

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