Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweet scone biscuits (drum best recipe summer 2013). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
sweet scone biscuits (Drum Best Recipe Summer 2013) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. sweet scone biscuits (Drum Best Recipe Summer 2013) is something which I’ve loved my entire life. They’re nice and they look fantastic.
Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change. Brush tops of scones with egg. Transfer to racks to finish cooling.
To begin with this particular recipe, we must first prepare a few ingredients. You can have sweet scone biscuits (drum best recipe summer 2013) using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make sweet scone biscuits (Drum Best Recipe Summer 2013):
- Prepare 14 cup cake flour
- Make ready 40 ml baking powder
- Make ready 5 ml salt
- Take 250 ml white sugar
- Take 250 ml milk
- Get 2 large eggs
- Prepare 240 grams margarine, cut into cubes
- Prepare 1 extra egg for glazing, beaten
Eat scones as fresh as possible. Scones are one of the most versatile baked goods that can be carried through the seasons, from fresh Peach Scones in the summer to Sweet Potato Ginger Scones in the winter. Although scones can seem intimidating, they're not all that tricky to make. Besides, Southerners are always up for a good challenge.
Instructions to make sweet scone biscuits (Drum Best Recipe Summer 2013):
- preheat oven to 180°F celsius. lighlty grease a baking sheet
- sift cake flour, baking powder and salt into a large bowl. lightly rub margarine in with your fingertips until it resembles coarse breadcrumbs. stir in the sugar.
- combine the milk and two beaten eggs in a separate bowl. gradually stir it into the flour mixture with a blunt table knife. add enough liquid (milk) to make a soft but not sticky dough. the dough should stick together and pull away from the sides of the bowl, leaving them clean.
- turn the dough onto a floured surface and knead for about 3 minutesor until it forms a ball. with lightly floured fingers, press or roll the dough until it is 3 cm thick.
- cut out the scones with a 5 cm diameter cookie cutter.nput the scones on the baking sheet. brush each scone with extra beateb egg
- bake in the oven for 12-15 minutes
- enjoy your biscuits
Bear in mind, though, that British cooks can make better scones than this WITHOUT any leavening and with no sugar. Scones are not the blobs of cheap bread dough shaped in a triangle and liberally dosed with sugar that Americans think they are (present recipe excluded, of course). I've never been a big fan of scones because they're usually dry, boring, and taste like flaky cardboard. These glazed scones are none of the above. They're actually the best scones I've ever had.
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