Wednesday, March 25, 2009

Almond Scones

Food Receipt. Javanese, Chinese, Indian, European, Arabic, Korean & Indonesian Food Receipt.

Almond Scones

Preparation time : 15 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Makes 10
Calories : 123 per scone

You will need
- 175 g / 6 oz plain flour -
- 1/2 teaspoon salt -
- 4 teaspoons baking powder -
- 50 g / 2 oz chiled butter, cut into chunks -
- 50 g / 2 oz sultanas -
- few drops almond essence -
- milk to glaze -

How to Prepare :
Sift the flour, salt and baking powder together in a bowl, then stir in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sultanas.
Make e well in the centre, then pour in the milk and almond essence. Mix lightly until a soft dough is formed.
Turn the dough onto a floured surface and knead gently unyil smooth. Roll out the dough to 1 cm / 1/2 inch thick and cut into rounds with a 6 cm / 2 1/2 inch cutter.
Place the scones on a lightly greased baking sheet and brush the tops lightly with milk. Bake in a preheated oven for 7-10 minutes, until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray. Store in airtight container until ready to use.

Cook's tip
Make these luscious scones extra special by serving with straeberry jam and clotted or whipped cream. Peach jam would also be delicious.

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