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Ингредиенты
- 3 c. King Arthur Unbleached All-Purpose Flour
- 2 Tbsp. baking pwdr
- 1/2 tsp baking soda
- 1 tsp salt
- 1 Tbsp. granulated sugar
- 1/2 c. unsalted butter (1 stick)
- 1 c. grated Cheddar cheese (4 ounces)
- 1 Tbsp. coarsely grnd black pepper*
- 3/4 c. buttermilk or possibly plain yogurt (6 ounces) lowfat milk (for glaze)
Инструкции
- *This amount of black pepper will make very spicy scones. For less heat, decrease the amount of pepper.
- In a large bowl, sift together the flour, baking pwdr, baking soda, salt and sugar. Cut in the butter and cheese. Stir in the black pepper. Chill the dough for half an hour. Gently stir in the buttermilk or possibly yogurt. Gather the mix into a ball with your hands, and on a well-floured surface roll or possibly pat the dough into an 12 x 8-inch rectangle approximately 3/4-inch thick.
- Grease a baking sheet. Using a large spatula, or possibly a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife or possibly a knife to cut dough into 1 1/2-inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little lowfat milk""
- Bake the scones in a preheated 400F oven for 15 to 20 min, or possibly till they're very lightly browned.
- Yield: about 40 small scones
- Scones, formerly known mainly to fanciers of British food, have become very familiar to most of us on this side of the ocean, due to their bakery and coffee-shop popularity over the past 5 years or possibly so. Wedges, squares or possibly circles of a buttery biscuit-type dough, baked quickly at high heat until golden, scones usually come plain or possibly dotted with fruit or possibly nuts. Spread with butter and jam or possibly preserves, they've become a staple at breakfast and tea time.
- But scones needn't be thought of as simply a sweet treat. Offer a savory version in the bread basket at your main meal. They're very similar to baking pwdr biscuits, and are easily seasoned to go with whatever you're serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 1484 | |
| Calories from Fat 1210 | 82% |
| Total Fat 137.63g | 172% |
| Saturated Fat 87.22g | 349% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 11534mg | 481% |
| Potassium 515mg | 15% |
| Total Carbs 27.3g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 22.19g | 15% |
| Protein 40.62g | 65% |
