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Currant and lemon scones https://www.metro.ca/userfiles/image/recipes/Scones-raisins-citron-3195.jpg PT15M PT20M PT35M
Preheat oven to 180°C (350°F).In a bowl, mix the flour, sugar, baking powder and salt. Add ginger and lemon zest and mix.In another bowl, mix the buttermilk and oil. Add to the dry ingredients and mix until homogeneous, not more. The mix will be a little sticky.On a lightly floured surface, roll out the mix to 1/2 in. (1 cm) thickness. Using a round floured cookie cutter 2 in. (5 cm) in diameter, cut scones in the dough. Roll out the remaining dough again and cut more scones, handling the dough as little as possible to make flakier scones. Place the scones on a cookie sheet covered with parchment paper.Brush the tops of the scones with milk and sprinkle with sugar. Cook in the oven for 15 to 20 minutes or until the scones are golden brown and firm to the touch. Serve hot.
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2 cups (500 mL) flour, sifted 1/4 cup (60 mL) sugar 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) Salt 1/4 cup (60 mL) currants zest of 1 lemon 1 cup (250 mL) buttermilk 2 Tbsp. (30 mL) vegetable oil
Currant and lemon scones

Currant and lemon scones

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16
scones
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    flour, sifted
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  • 1/4 cup
    (60 mL)
    sugar
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  • 2 tsp.
    (10 mL)
    baking powder
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  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/4 cup
    (60 mL)
    currants

  • zest of 1 lemon
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  • 1 cup
    (250 mL)
    buttermilk
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  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • Garnish


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  • 1/4 cup
    (60 mL)
    milk
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  • 4 tsp.
    (20 mL)
    sugar
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Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

In a bowl, mix the flour, sugar, baking powder and salt. Add ginger and lemon zest and mix.

In another bowl, mix the buttermilk and oil. Add to the dry ingredients and mix until homogeneous, not more. The mix will be a little sticky.

On a lightly floured surface, roll out the mix to 1/2 in. (1 cm) thickness. Using a round floured cookie cutter 2 in. (5 cm) in diameter, cut scones in the dough. Roll out the remaining dough again and cut more scones, handling the dough as little as possible to make flakier scones. Place the scones on a cookie sheet covered with parchment paper.

Brush the tops of the scones with milk and sprinkle with sugar. Cook in the oven for 15 to 20 minutes or until the scones are golden brown and firm to the touch. Serve hot.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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