Zero boy in sight.
Too lucky, we'll get out our scones girls ...
For 24 scones
250 ml buttermilk (or sour milk or buttermilk)
80 g sugar 50 g
very soft butter
400 g flour
1 teaspoon baking powder
100 g strawberries, cut into small pieces
icing sugar to decorate
In a bowl, mix sugar and buttermilk. In a second vessel, bigger, hand mix the butter and flour previously sifted with baking powder. Pour sweetened buttermilk and mix as little as possible: ingredients should just be incorporated. Finish with strawberries delicately that should certainly not be overwritten.
Preheat oven to 180 ° C - Convection .
On a lightly floured surface, flatten dough 2 cm thick ( with hands) and cut out the scones using a small cookie cutter barb 4 cm in diameter. The spread on a baking sheet lined with parchment paper and let stand for 10 minutes.
Bake for 20 minutes. The scones should just start to brown. Attention overcooked, they would be dry.
Sprinkle with icing sugar and serve immediately with whipped cream (unsweetened) and of course tea .
250 ml buttermilk (or sour milk or buttermilk)
80 g sugar 50 g
very soft butter
400 g flour
1 teaspoon baking powder
100 g strawberries, cut into small pieces
icing sugar to decorate
In a bowl, mix sugar and buttermilk. In a second vessel, bigger, hand mix the butter and flour previously sifted with baking powder. Pour sweetened buttermilk and mix as little as possible: ingredients should just be incorporated. Finish with strawberries delicately that should certainly not be overwritten.
Preheat oven to 180 ° C - Convection .
On a lightly floured surface, flatten dough 2 cm thick ( with hands) and cut out the scones using a small cookie cutter barb 4 cm in diameter. The spread on a baking sheet lined with parchment paper and let stand for 10 minutes.
Bake for 20 minutes. The scones should just start to brown. Attention overcooked, they would be dry.
Sprinkle with icing sugar and serve immediately with whipped cream (unsweetened) and of course tea .
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