Rosemary Scones

Overview

Traditional scones (Scones) are classified as quick bread and rely on baking powder, baking soda and yeast to rise. British and American breakfast and afternoon tea are served with coffee or tea. Chambers Dictionary believes that the word scone comes from the Gaelic meaning a shapeless mass. It has a rich buttery aroma and is crispy on the outside and soft on the inside. It is multi-layered when you bite it. This is a very delicious scone without baking powder, baking soda and yeast. Whole wheat flour makes it crispier and mixed with the light fragrance of rosemary. She made me change my long-standing attitude towards scones. [Rosemary Scones] made many improvements based on the basics. If you like rosemary as much as I do, you must try to make this scone twice a day. You can imagine how delicious it is

Tags

• baking
• snacks
• children
• cookies
• afternoon tea
• dry powder
• frozen butter
• low gluten flour
• rosemary
• whole milk
• whole wheat flour
• fine sugar
• salt

Ingredients

Steps

1. 1 Sift low-gluten flour and whole-wheat flour into a large bowl (don’t leave out the sifted bran)

   

2. 2 Use a whisk to mix the flour mixture

   

3. 3 Pour the powder into a food processor and add salt and sugar

   

4. 4 Add frozen butter cubed into small pieces

   

5. 5 Run at low speed for 5-10 seconds, the mixture will have a fine grainy texture and turn yellow in color

   

6. 6 Wash the rosemary, remove the stems and chop the leaves

   

7. 7 Pour the ground mixture in a food processor into a large bowl, add chopped rosemary and mix well

   

8. 8 Pour whole milk into the recess of the bowl and mix slowly until there is no obvious dry powder

   

9. 9 Put it into a plastic bag, press it slightly with the palm of your hand, the height is about 2cm, and refrigerate for about 60 minutes

   

10. 10 Sprinkle an appropriate amount of dry powder on the work surface, use a round lace mold with a height of 2cm and a diameter of 4.5cm, press it, and arrange it neatly in the baking pan

    

11. 11 Combine the remaining dough and continue to press and shape until all the dough is used

    

12. 12 The formed pie crust should be refrigerated for about 60 minutes, or frozen for about 30 minutes (see tips for temperature)

    

13. 13 Preheat the oven in advance and brush the pastry with a thin layer of milk

    

14. 14 Heat the middle layer at 180 degrees for about 35 minutes. Eat while hot and enjoy the crispy texture