Honey And Cream Scones (bakestone Recipes) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Whole wheat flour,
6 ounce: Plain flour,
2 t: Bicarbonate of soda,
1 t: 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
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