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Crumbliest Scones 酥松司康饼
Monday, October 17, 2016 19:48
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I found Crumbliest Scones when a member of the Facebook baking group asked me for a recipe. To be honest, I’ve never heard this name before so I did a Google search and found that this recipe was actually created by Jamie Oliver. I followed the recipe to a T (with some minor changes) as it is easy and straightforward to follow. I love the end result especially when the scones come out of the oven. They are light and crumbly with a hint of orange fragrance as I had grated some orange zest into the flour before mixing it into a dough. The scones are best served with clotted cream and jam with English tea.
Crumbliest Scones
Prep time
Cook time
Total time
Author: Ann Low
Serves: 8 scones
Ingredients
- 60g dried cranberries, (can use other dried fruit – apricots, blueberries or raisins)
- orange juice for soaking
- 75g cold butter
- 250g selif-raising flour (I used 250g plain flour + 3.5 tsp baking powder) – sifted
- 1 tsp baking powder
- 1 heaped teaspoon raw sugar (15g) or caster sugar
- ¼ tsp salt
- orange zest from 1 orange
- 1 large egg
- 2 tbsp milk
- 1 beaten egg for brushing
Instructions
- Put the dried fruit into a bowl and pour over just enough orange juice to cover and set aside for 2 hours.
- Preheat the oven to 200 deg C. Drain your soaked fruit (I used dried cranberries and cut into small pieces)
- Put butter, flour, baking powder, sugar, orange zest and ¼ tsp salt into a mixing bowl and rub the butter and flour mixture together till crumbly.
- Add in egg and milk, and stir it up with a spatula. Add cranberries to the mixture. Move it around a little as possible to get it looking like a scruffy mass, do not over mix. (you can use hand to knead the dough lightly)
- Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it’s about 2-3 cm thick. With a 6cm round cutter, cut out circles. Brush the top of each scone with beaten egg and bake in the oven for 12-15 minutes, or until golden.
recipe adapted from here
酥松司康饼
材料：
- 55克 蔓越莓干 （或其他干果 -杏铺，蓝莓，葡萄都可以）
- 鲜榨橙汁
- 75克 冷牛油
- 250克 自发面粉 （我用250克普通面粉+3.5茶匙发粉）- 过筛
- 1茶匙 发粉
- 15克 原蔗金砂糖 （细砂糖也可以）
- 1/4 茶匙 盐
- 1粒 香橙皮屑
- 1个 大鸡蛋
- 2汤匙 牛奶
- 1 个全鸡蛋，打撒刷表面
做法：
- 将蔓越莓放入小碗中，加入橙汁至盖过蔓越莓浸泡1-2小时。
- 预热烤箱至摄氏200度。沥干蔓越莓切小，备用。
- 将面粉，发粉，糖，香橙皮屑，盐及牛油放入碗中，用手将料类搓成沙粒状态。
- 加入鸡蛋和牛奶，用刮刀把料混合在一起即可。加入浸泡好的蔓越莓干再混合均匀至成面团。 （可以用手搓匀但不要过度的揉捏，这样烤出来的司康饼才会松）。
- 然后撒上少许面粉，用保鲜纸盖住，放入冰箱冷藏15分钟。
- 在桌面上撒上些面粉，放上面团，再撒上面粉，盖上一张朔胶纸，用擀棍轻轻擀成至2-3cm厚的面片。用直径6cm的圆形摸切出圆面片，放在烤盘上底部铺纸，在表面刷一层蛋液。放进预热烤箱，烤约12-15分钟至表面金黄色即可。
- 司康饼非常适合抹上奶酪或果酱。趁热的时候吃又香又很松。最适合搭配一杯红茶享受一下的英式小点心。
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The post Crumbliest Scones 酥松司康饼 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/10/crumbliest-scones.html
