Description
The English evening tea (or Breakfast) is traditionally baked biscuits called scones. There are sweet and salty, and bland. The dough for scones is not to knead for a long time, the buns don't keep for a long time get stale quickly. Apple scones are not too sweet so they can be served with jam, butter. I liked to slather them with a soft cheese.
Ingredients
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Flour
450 g
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Leavening agent
10 g
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Butter
110 g
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Sugar
50 g
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Apple
450 g
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Salt
1 tsp
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Milk
Cooking
So, cooking. Flour mixed with baking powder and salt. Sift. Add to the flour butter, cut into pieces. Grind everything into crumbs. Add sugar.
Half of the apples grate on a coarse grater. Half - cut into cubes. Mix with the flour.
Gradually adding the milk, knead the dough. Work surface sprinkle flour and knead the dough a few more minutes.
Roll the dough into the reservoir. Cut the mold with sharp edges. Carp scones with milk and sprinkle with sugar.
Bake at 200C for approximately 20 minutes.
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