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Рецепт Herb Scones
by Global Cookbook

Herb Scones
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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

  1. 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."
  2. 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.
  3. 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.)
  4. 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.
  5. The book lists the yield as 8 scones, I usually get 10 or possibly 12 using the full 3 c. of flour.
  6. 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".
  7. 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.