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Cardamom
Scones Veg HT CD CBF 35mins
Makes
Approx 12 Hot
Cold Vegetarian
Nuts Pastries Teatime
Baked Fayre Ingredients 120ml/4fl.oz.
Milk 1
large Egg 3
tbsp light Brown Sugar 1
teasp Vanilla Extract 225g/8oz
Self Raising flour 1/2
teasp Salt 2
teasp Ground Cardamom 1/4
teasp Ground Cinnamon 1/4
teasp freshly grated Nutmeg 2
teasp freshly grated Lemon Zest 6
tbsp Unsalted Butter, cut into bits 25g/1oz
Pine Nuts, lightly toasted Milk
for glazing Granulated
sugar for sprinkling Instructions 1.
Preheat the oven to 200C, 400F, Gas Mark 6. In a mixing bowl, whisk together the milk, the egg, the brown
sugar, and the vanilla until the mixture is combined well.
Set aside. 2.
In another bowl mix together the flour, salt, cardamom, cinnamon, nutmeg, and
lemon zest. 3.
Rub the butter into the flour mixture with your fingertips until it resembles
fine breadcrumbs. 4
. Stir in the milk mixture and three quarters of the pine nuts into the flour
mixture, mixing with a knife then as it starts coming together, gather it up
with your hand to form a dough. 5.
Transfer to a lightly flour surface and knead gently for 30 seconds only. 6.
Form it into a round about
2.5cm/1-inch thick then cut into rounds with a 3cm/2-1/2-inch fluted cutter. 7. Transfer the scones to an ungreased baking sheet and press the remaining pine nuts lightly into the tops of each scone. Brush the scones with a little milk, sprinkle them with a little granulated sugar and bake for 10 to 15 minutes, until golden and risen. Cool on wire racks or serve warm.
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