Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Flavoured milk
Dough
How it's done
Flavoured milk
Remove the blue cornflowers from the tea, set aside. Pour the milk and the remainder of the tea into a pan, bring to the boil. Remove the pan from the heat, leave to infuse for approx. 2 mins., strain, leave to cool.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the tea and reserved cornflowers. Rub together using your hands to form an even, crumbly mixture. Pour in 150 ml of the flavoured milk and mix quickly to form a soft dough – do not knead.
To shape the scones
On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (approx. 4 cm in diameter), place on a baking tray lined with baking paper, brush with a little of the remaining milk.
To bake
Approx. 16 mins. in the centre of an oven preheated to 200°C. Remove the scones, allow to cool slightly on a rack, serve lukewarm.
| Serve with: | Clotted cream or double cream and a rhubarb blue oolong tea. |
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