Directions Step 1 Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Sprinkle the scones with 1 Tablespoon sugar.
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Heat the oven to 220 Celsius and line a baking tray with greaseproof paper by firstly lightly buttering the tray and then sticking the paper to the tray.
Simple scone recipe. Recipe Courtesy of Alex Guarnaschelli. Place scones just touching on prepared tray. Press leftover dough together and repeat rolling and cutting to make 12 scones.
In a bowl whisk eggs and 34 cup milk. Add to dry ingredients just until moistened. Using a lightly floured rolling pin roll out dough to 2cm thick.
Step 3 In a small. Pulsing the flour and butter in a food processor ensures an even crumb and mixing the dough with a fork prevents the scones from becoming too tough or dense in texture. Gently knead in the blueberries.
Turn onto a lightly floured surface. Add the butter cubes and with your fingertips rub the flour and butter together until you get a breadcrumb consistency. Grate butter into flour mixture.
Advertisement Step 2 In a medium bowl mix flour 13 cup sugar baking powder baking soda and salt. Using a 6cm-round cookie cutter cut out as many scones as you can. In a large bowl sift in the flour baking powder and salt.
Cut the dough into 8 wedges and spread scones 2 inches apart from one another. Cherry Chocolate and Pecan Scones with Strawberry Jam. Form the dough into a 10 inch diameter circle 34 inch thick on a lightly greased cookie sheet.
Bake scones at 400 until. Cut in butter until mixture resembles coarse crumbs. 1 hour 20 minutes.
In a bowl combine the flour sugar baking powder and salt.
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