When you (think) are losing control.....
Have a cup of coffee and do something that makes you happy(ier)...
I bake...
Raisin and Almond Scones
200 g flour
2 T sugar
1 tsp salt
1.5 tsp baking powder
2 T raisins
1.5 T chopped almonds (or any nut)
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the raisins and nuts and mix well. Add the buttermilk and mix for form a dough.
On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.
Bake at 375F for 12-15 minutes until golden brown on top. Cool on rack. Serve warm with butter and jam or in this case a cup of strong coffee!
I bake...
Raisin and Almond Scones
200 g flour
2 T sugar
1 tsp salt
1.5 tsp baking powder
2 T raisins
1.5 T chopped almonds (or any nut)
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the raisins and nuts and mix well. Add the buttermilk and mix for form a dough.
On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.
Bake at 375F for 12-15 minutes until golden brown on top. Cool on rack. Serve warm with butter and jam or in this case a cup of strong coffee!