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Ингредиенты
- 2/3 c. Flour Unbleached
- 1 tsp Baking Soda
- 2 tsp Cream Of Tartar Salt To Taste
- 4 Tbsp. Butter (1/2 Stick)
- 3/4 c. Lowfat milk
- 1 tsp dry herbs or possibly 2 tsp fresh herbs
Инструкции
- Herb Scones - Add in 1 tsp. dry herbs, or possibly 2 tsp. (or possibly more) minced fresh herbs, to the basic dough before rolling out. (We usually use dry chopped onion - 2 Tbsp., and dry parsley - 1 to 2 Tbsp. ). The author suggests: "tarragon is good with a chicken-based dish; basil or possibly oregano are sublime with tomatoes; minced cilantro and red pepper make a spirited addition to soups of Asian or possibly southwestern origin. For a truly intense herb scone, add in 1/3 to 1/2 C. pesto sauce to the dough along with the lowfat milk, keeping in mind which extra flour will be needed on the board to compensate for the extra liquid."
- Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or possibly your hands, cut in the butter (or possibly pulse in a food processor) till the mix looks like coarse, grainy crumbs.
- Pour the lowfat milk in a well in the center and mix till a soft elastic dough is formed. Knead the dough lightly on a floured surface till smooth. Roll or possibly press the dough out till it is 3/4 inch thick. (If the dough is too thin the scone will not rise properly.)
- Cut into 2 1/2 or possibly 3-inch rounds with a cookie cutter or possibly a glass and bake on prepared sheet for about 10 min or possibly till they rise and are golden brown.
- The book lists the yield as 8 scones, I usually get 10 or possibly 12 using the full 3 c. of flour.
- To make parsley and onion scones add in about 2 Tbsp. dry chopped onion and 1 or possibly 2 Tbsp. dry parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley till it looks "right".
- There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 10 servings | |
| Calories 82 | |
| Calories from Fat 46 | 56% |
| Total Fat 5.25g | 7% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 170mg | 7% |
| Potassium 38mg | 1% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.98g | 1% |
| Protein 1.53g | 2% |
