Earl Grey Scones
with Lemon Glaze and Fresh Fruit Salad
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
4 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
12 g
Bicarbonate de soude
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
237 ml
Lait
(Contient: Lait)
1 pièce(s)
Crème sure
½ tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
1 pièce(s)
Citron
½ tasse(s)
Sucre à glacer
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
Instructions
- Zest, then juice lemon.
- Whisk together flour, 2 tbsp Earl Grey Tea, baking powder, 1 tsp baking soda, 1/2 tsp salt and 2 tbsp sugar together in a large bowl until combined.
- Whisk 1/3 cup milk, egg, sour cream and lemon zest together in a medium bowl until combined.
- Remove butter from the freezer, then use the largest side of a box grater to grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add milk mixture to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more milk, 1 tbsp at a time, to help dough come together, if desired.)
- Gently turn dough out onto a work surface and pat into a TK-inch circle. (TIP: Cup your hands, then press and turn dough to form a compact circle.)
- Cut dough into 4 equal pieces.
- Transfer dough pieces to a parchment-lined baking sheet. Transfer baking sheet to the freezer for 15 minutes, until firm.
- Before baking, brush the tops of each shortcake with 1 tbsp milk, then sprinkle each shortcake with 1/2 tbsp sugar.
- Bake in the middle of the oven until golden-brown and puffed, 16-18 min.
- Transfer to a wire rack and cool for 30 minutes.
- While scones cool, combine icing sugar, 1 tbsp lemon juice and a pinch of salt together in medium bowl. Whisk until smooth.
