Honey & Cream Scones (bakestone Recipes) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Whole wheat flour,
6 ounce: Plain flour,
2 tsp: Bicarbonate of soda,
1 tsp: Cream of tartar,
1 ounce: Butter,
5 fl oz: Sour cream,
4 ounce: Clear honey,
1: Egg,
Milk for glazing,
Directions:
Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the
fat into the flour and rub it to a breadcrumb consistency. Miz the
sour cream and honey together until the honey is dissolved. Beat in
the egg. Make a well in the flour, pour in the liquid and mix to a
soft dough. Turn onto a floured board and knead in a little extra
flour if necessary. Roll out 1/2 inch thick and cut into rounds with
a 2-inch cutter. Lift onto a heated and greased bakestone and brush
the tops of the scones with a little milk.
Cook until the underside is golden, then turn and cook the other
side. Serve hot, split and spread with butter and honey: or serve
cold with butter or clotted cream.
Source from luhu.jp
fat into the flour and rub it to a breadcrumb consistency. Miz the
sour cream and honey together until the honey is dissolved. Beat in
the egg. Make a well in the flour, pour in the liquid and mix to a
soft dough. Turn onto a floured board and knead in a little extra
flour if necessary. Roll out 1/2 inch thick and cut into rounds with
a 2-inch cutter. Lift onto a heated and greased bakestone and brush
the tops of the scones with a little milk.
Cook until the underside is golden, then turn and cook the other
side. Serve hot, split and spread with butter and honey: or serve
cold with butter or clotted cream.
Source from luhu.jp