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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.
Started by a peckish Duchess one afternoon in 1840, this tradition of snacking on an elegant spread of tea and treats became a centuries-long English tradition that's still valued by people around ...
Preheat the oven to 425ºF. 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.
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt.
Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top. Bake for 25 – 30 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes. Serve. Eat. Read more from Chez Us.
Carefully pat down ball into a 1-inch-tall rectangle; divide into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and smoked paprika. Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.
Preheat your oven to 425 (F). Combine the flour, baking soda, salt and cheese in a large mixing bowl. Combine the buttermilk and chives then add them to the dry ingredients.
In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea ...