BRITISH HERB SCONES (BISCUITS)
Delicious served warm. Top each half-scone with a little Sweet Sour Beetroot Relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter. The secret to good scones is not to over-mix the dough, and to cook them in a hot oven. Another tip is not to cut scones in half - just start the cut with a knife, then pull apart with fingers.
Provided by Daydream
Categories Scones
Time 30m
Yield 10-12 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Lightly grease a baking tray and dust it with flour.
- Sift the flour and salt together into a large bowl.
- Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
- Stir in the herbs.
- Start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
- You are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
- Be careful not to add too much milk, and do not overwork the dough.
- Shape the dough into a round with your hands and place on a lightly floured surface.
- Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
- Stamp out 2 rounds with a biscuit cutter.
- When you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
- Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
- Bake 10 12 minutes until well risen and lightly browned.
- Remove to a wire rack to cool.
- Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.
Nutrition Facts : Calories 121.9, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.3, Sodium 439, Carbohydrate 17.8, Fiber 0.7, Sugar 0.1, Protein 2.8
BUTTERMILK HERB BISCUITS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 20 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, whisk together 4 cups flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter, cut shortening into dry ingredients until texture resembles rolled oats. Add herbs and remaining 2 cups flour; gently toss to combine. Cover with plastic wrap, and chill in refrigerator for at least 20 minutes.
- Make a well in center of chilled mixture. Pour in buttermilk, and stir in quickly with your hands or a large spoon until just combined. It does not matter if there are bits of unincorporated flour left in the bowl.
- Turn mixture out onto a lightly floured work surface, and divide in two. Shape dough lightly into rough rectangles. Place one piece on top of the other. Transfer right onto a nonstick baking mat-lined baking sheet, preferably without sides. Roll dough out quickly and gently, being careful to not overwork dough. Pat edges to make them straight. Cut into 2-inch square pieces.
- Brush tops with heavy cream. Bake until golden, 20 to 25 minutes; cover with parchment paper-lined foil if browning too quickly. Place sheets on wire racks to cool.
SAVOURY BRITISH BISCUITS
Make and share this Savoury British Biscuits recipe from Food.com.
Provided by Millereg
Categories Breads
Time 55m
Yield 48 wee goodies, 24-48 serving(s)
Number Of Ingredients 7
Steps:
- Ingredient weights are DRY weights, not fluid ounces.
- Place flour and mustard in a bowl.
- Add butter and rub in until the mixture resembles fine breadcrumbs.
- Stir in cheeses, and then add the peanut butter and egg and mix well.
- Roll out on a floured work surface to ¼ inch thick, cut out with a 2 inch biscuit cutter or into assorted shapes.
- Place on ungreased baking sheets and bake at 200ºC/ 400ºF/ Gas Mark 6 for 10-15 minutes.
- Cool on a wire rack.
- Serve warm or cold.
- Store in an airtight container or cookie tin at room temperature.
Nutrition Facts : Calories 98, Fat 6.5, SaturatedFat 2.3, Cholesterol 15.7, Sodium 71, Carbohydrate 7.4, Fiber 0.8, Sugar 0.7, Protein 3.3
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