Don't worry about the parmesan..
May 18, 2018, 4:52 am
#46
Join Date: Aug 2006
Location: London
Programs: Mucci Grandee (Upgraded), BA Silver, AZ MilleMiglia
Posts: 3,107
May 18, 2018, 5:52 am
#47
Join Date: May 2012
Location: Munich, Algarve, Sussex or S.F Bay Area
Programs: Mucci, BA Gold, A3*Gold, AA Plat, HH Gold, IHG Plat Amb, Marriott Plat
Posts: 4,164
Don’t forget the first very thin layer of cream used instead of butter which allows a smoother jam covering before “whacking” on all that lovely cream.
May 18, 2018, 6:35 am
#48
Join Date: Oct 2004
Location: Lausanne Switzerland
Programs: BA Gold; Swiss Blue
Posts: 1,244
Scones Easy recipe
200g Flour + 3 tsp baking power
or
200g Self Raising Flouer
50g butter
50g sugar
150ml milk
if you want fruit scones add 50 sultanas.
Make into dough roll out on floured worksurface cut out
place in preheated oven at 220 for 10-12 mins
200g Flour + 3 tsp baking power
or
200g Self Raising Flouer
50g butter
50g sugar
150ml milk
if you want fruit scones add 50 sultanas.
Make into dough roll out on floured worksurface cut out
place in preheated oven at 220 for 10-12 mins
May 18, 2018, 6:44 am
#49
Join Date: May 2012
Location: Ipswich
Posts: 7,543
May 18, 2018, 7:05 am
#50
Join Date: May 2012
Location: Munich, Algarve, Sussex or S.F Bay Area
Programs: Mucci, BA Gold, A3*Gold, AA Plat, HH Gold, IHG Plat Amb, Marriott Plat
Posts: 4,164
May 18, 2018, 7:07 am
#51
Join Date: Aug 2006
Location: Switzerland
Posts: 1,593
May 18, 2018, 8:22 am
#52
Join Date: Oct 2004
Location: Lausanne Switzerland
Programs: BA Gold; Swiss Blue
Posts: 1,244
May 18, 2018, 10:01 am
#53
Join Date: Feb 2009
Location: YYC
Programs: BA bronze, Aeroplan peon
Posts: 4,746
I use currants, rather than sultanas (raisins). I also give the tops an eggwash with beaten egg whites to add gloss and sprinkle with sugar just before they go in the oven.
Some lemon zest in the batter adds a nice touch too. I'm actually surprised you don't have any eggs in your wet ingredients, that's in the various recipes I have seen.
Some lemon zest in the batter adds a nice touch too. I'm actually surprised you don't have any eggs in your wet ingredients, that's in the various recipes I have seen.