Post by SeaDragon on Dec 8, 2017 19:08:47 GMT 10
Featherlight Lemon Scones
Recipe from GMA with Bert Newton
AS PREPARED BY GABRIEL GATE 13/10/04
Makes about 12 Scones
Scones are quick to make. One of the secrets for success is not to over mix the mixture and to cook them as you make them.
You need a greased oven tray and a scone cutter
Ingredients:
1 cup thickened cream, at room temperature
1 tbsp finely grated lemon zest
2 cups self-raising flour, sifted
1/2 tsp salt
a few drops of lemon juice
little milk for glazing
Method:
Preheat oven to 220°C.
Place cream and lemon zest in a bowl and mix well.
Place flour and salt in a bowl. Make a well in the centre and, using the blade of a table knife, stir the cream (with lemon zest already added) and lemon juice in until just mixed to a soft dough. Place dough on a floured bench and roll it out or press it out with floured hands to a thickness of about 2 cm.
Cut the scones, using a cutter, which has been dipped in flour.
Place scones on oven tray, brush the top with a little milk and bake in the preheated oven for about 10-15 minutes.
Serve warm with jam and cream or butter.
Note: If the dough is too dry once you have mixed the cream and flour, add a little milk.
Recipe from GMA with Bert Newton
AS PREPARED BY GABRIEL GATE 13/10/04
Makes about 12 Scones
Scones are quick to make. One of the secrets for success is not to over mix the mixture and to cook them as you make them.
You need a greased oven tray and a scone cutter
Ingredients:
1 cup thickened cream, at room temperature
1 tbsp finely grated lemon zest
2 cups self-raising flour, sifted
1/2 tsp salt
a few drops of lemon juice
little milk for glazing
Method:
Preheat oven to 220°C.
Place cream and lemon zest in a bowl and mix well.
Place flour and salt in a bowl. Make a well in the centre and, using the blade of a table knife, stir the cream (with lemon zest already added) and lemon juice in until just mixed to a soft dough. Place dough on a floured bench and roll it out or press it out with floured hands to a thickness of about 2 cm.
Cut the scones, using a cutter, which has been dipped in flour.
Place scones on oven tray, brush the top with a little milk and bake in the preheated oven for about 10-15 minutes.
Serve warm with jam and cream or butter.
Note: If the dough is too dry once you have mixed the cream and flour, add a little milk.