Scones
Quiero escribir una serie sobre cosas que me gustan y cosas que no me gustan de Inglaterra. Hay bastantes de las dos (más cosas que no me gustan) pero mejor empiezo con una nota positiva. Me ENCANTA la hora del té y más si viene acompañada de scones.
Me gusta tanto que decidí que tenía que aprender a hacer scones antes de que se me acabe el tiempo aqui (y ya casi se me acaba!!!). Hay un lugar que se llama The Rose en Oxford que tiene los mejores scones que he probado. Soy ADICTA!!!! Entonces intenté hacerlos como se hacen ahi, con una receta que encontré en el blog de midlifemama.
La receta la copié y la pegué a continuación. Lo único que recomiendo es que no le echen tanta sal como dice esta receta. Solo los he hecho una vez, entonces no he calculado la cantidad de sal, pero sí me superion salados. Lo otro que no hice fue aplanar la masa y cortar pedazos como dice la receta. Me dio flogera, entonces hice bolas y las aplané un poco.
Mmmmmmmmmmmmmmm...............................
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Proper English Scones
Ingredients:
3 cups unbleached all purpose flour
2 tbl baking powder
3/4 tsp salt
1/8 cup granulated sugar (same as 3 tbl, if you don't have a 1/8 cup measure)
1 stick (1/2 cup) unsalted butter
3/4 cup milk
1 egg for the egg wash
Preheat the oven to 350; spray a cookie sheet or put baking parchment or silpat on it.
Put the dry ingredients into your food processor or into a big bowl. Cut the butter into small cubes, then mix it into the dry ingredients with a pastry fork, two knives, or even your fingers (the Rose prefers this method), or pulse the processor until the butter is in pea-sized bits. Add in the milk, either (again) pulsing quickly in the processor until the dough begins to come together, or stirring it in by hand.
Scatter some flour on your (clean) counter or a board and dump the crumbly, not-really-doughy dough out onto it. Pat or roll the dough into some semblance of a circle about an inch thick. Using a biscuit cutter (or my trusty green chili can) cut into circles. Bring the scraps together and pat them out again to cut a few more circles; you should end up with about twelve.
Place the scones on the prepared pan. Beat the egg gently and brush some egg on the top of each scone. Or, don't. They will still taste fine but they will not be as glossy when they come out. Bake for about 20 minutes, until palely golden.
You could use cream instead of milk, but I've made these successfully with 1% milk, even, so don't sweat it.
Me gusta tanto que decidí que tenía que aprender a hacer scones antes de que se me acabe el tiempo aqui (y ya casi se me acaba!!!). Hay un lugar que se llama The Rose en Oxford que tiene los mejores scones que he probado. Soy ADICTA!!!! Entonces intenté hacerlos como se hacen ahi, con una receta que encontré en el blog de midlifemama.
La receta la copié y la pegué a continuación. Lo único que recomiendo es que no le echen tanta sal como dice esta receta. Solo los he hecho una vez, entonces no he calculado la cantidad de sal, pero sí me superion salados. Lo otro que no hice fue aplanar la masa y cortar pedazos como dice la receta. Me dio flogera, entonces hice bolas y las aplané un poco.
Mmmmmmmmmmmmmmm...............................
.JPG)
Proper English Scones
Ingredients:
3 cups unbleached all purpose flour
2 tbl baking powder
3/4 tsp salt
1/8 cup granulated sugar (same as 3 tbl, if you don't have a 1/8 cup measure)
1 stick (1/2 cup) unsalted butter
3/4 cup milk
1 egg for the egg wash
Preheat the oven to 350; spray a cookie sheet or put baking parchment or silpat on it.
Put the dry ingredients into your food processor or into a big bowl. Cut the butter into small cubes, then mix it into the dry ingredients with a pastry fork, two knives, or even your fingers (the Rose prefers this method), or pulse the processor until the butter is in pea-sized bits. Add in the milk, either (again) pulsing quickly in the processor until the dough begins to come together, or stirring it in by hand.
Scatter some flour on your (clean) counter or a board and dump the crumbly, not-really-doughy dough out onto it. Pat or roll the dough into some semblance of a circle about an inch thick. Using a biscuit cutter (or my trusty green chili can) cut into circles. Bring the scraps together and pat them out again to cut a few more circles; you should end up with about twelve.
Place the scones on the prepared pan. Beat the egg gently and brush some egg on the top of each scone. Or, don't. They will still taste fine but they will not be as glossy when they come out. Bake for about 20 minutes, until palely golden.
You could use cream instead of milk, but I've made these successfully with 1% milk, even, so don't sweat it.
posted by Rebe at 1:59 PM
2 comments
