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First, over-mixing can overdevelop the gluten in your scone dough, creating an inedible doorstop. Secondly, not enough cream or butter can contribute to a sad scone.
Heat oven to 400 degrees F. Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl. Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
Ingredients. Scones. 2 1/2 c. (300 g.) all-purpose flour, plus more for surface. 1/2 c. (100 g.) granulated sugar. ... In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add ...
Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the center. Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle.
Scones make up a part of kiwiana, and are among the most popular recipes in the Edmonds Cookery Book, New Zealand's best-selling cook book. [20] The Edmonds recipe is unsweetened, using only flour, baking powder, salt, butter and milk. [21] Other ingredients such as cheese, sultanas and dates can be added. [22]
A thin, usually square, cracker, made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. Also known as saltine. Wafer: Western Europe: A crispy, often sweet, very thin, flat, light biscuit that originated from the ninth century of Western Europe. [92]
The other scones on this plate are (clockwise from bottom) a cheese scone, shiny and flat treacle scones, a milk scone, and a fruit scone. In New Zealand, griddle scones are generally cooked as one large disk shaped mass which is divided into wedges for serving, often with golden syrup or jam.
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