Recipe: Yummy sweet scone biscuits (Drum Best Recipe Summer 2013)

sweet scone biscuits (Drum Best Recipe Summer 2013). sift cake flour, baking powder and salt into a large bowl. lightly rub margarine in with your fingertips until it resembles coarse breadcrumbs. stir in the sugar. Store leftovers in an airtight container. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.

In large bowl combine the flour, salt, pepper, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the grated cheddar cheese. You can cook sweet scone biscuits (Drum Best Recipe Summer 2013) using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of sweet scone biscuits (Drum Best Recipe Summer 2013)

1. Prepare of cake flour.
2. It's of baking powder.
3. Prepare of salt.
4. You need of white sugar.
5. You need of milk.
6. It's of eggs.
7. It's of margarine, cut into cubes.
8. You need of extra egg for glazing, beaten.

Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand. Most American biscuit (scone) recipes also call for cutting/rubbing the butter into the flour.

sweet scone biscuits (Drum Best Recipe Summer 2013) step by step

1. preheat oven to 180°F celsius. lighlty grease a baking sheet.
2. sift cake flour, baking powder and salt into a large bowl. lightly rub margarine in with your fingertips until it resembles coarse breadcrumbs. stir in the sugar..
3. combine the milk and two beaten eggs in a separate bowl. gradually stir it into the flour mixture with a blunt table knife. add enough liquid (milk) to make a soft but not sticky dough. the dough should stick together and pull away from the sides of the bowl, leaving them clean..
4. turn the dough onto a floured surface and knead for about 3 minutesor until it forms a ball. with lightly floured fingers, press or roll the dough until it is 3 cm thick..
5. cut out the scones with a 5 cm diameter cookie cutter.nput the scones on the baking sheet. brush each scone with extra beateb egg.
6. bake in the oven for 12-15 minutes.
7. enjoy your biscuits.

The first is to "grease" or "water-proof" part of the flour so that it cannot form as much gluten. (Some gluten is necessary to give structure; too much and the biscuits are tough and heavy.). Heat a skillet over medium-low heat and add butter. Once it's melted and sizzling, add in the sage leaves and use a fork or slotted spoon to stir and coat the sage in the butter. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Using a pastry cutter, cut in the butter and cream cheese until you get pea-size clumps.