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raspberry hazelnut scones recipe

Written on Tuesday, August 23, 2016 | 10:55:00 AM




Makes: 8 scones

Ingredients : 
- ¾ cup (90 g) sorghum flour
- ¾ cup (70 g) hazelnut flour
- ½ cup (50 g) oat flour
- ¼ cup potato starch
- 2 teaspoons baking powder
- 2 tablespoons psyllium husk powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 cup fresh raspberries
- 1 large egg
- ⅓ cup cold plain whole-milk yogurt
- Sanding sugar, for sprinkling

Preparation Method :
1) In a large bowl, whisk together the sorghum flour, hazelnut flour, oat flour, potato starch, baking powder, psyllium husk powder, salt, and granulated sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it has the texture of coarse meal with some larger pea-sized pieces. Add the raspberries and toss gently to combine.

2) In a small bowl, whisk together the egg and the yogurt. Add the yogurt mixture to the flour mixture and mix with a fork until a dough forms. (Don’t worry too much if the raspberries break apart a bit—you’ll just end up with pretty swirls.) Tip the mixture out onto a parchment-lined baking sheet. Pat the dough into a 4 × 8-inch rectangle. Using a sharp knife, cut the dough into 8 squares. (At this point, you can freeze the scones to bake later. Freeze them on the baking sheet until firm, and then transfer them to a resealable plastic freezer bag.) Spread the squares out evenly on the lined sheet, and put in the freezer for 20 to 30 minutes. Meanwhile, preheat the oven to 400°F. 

3) Sprinkle the tops of the scones with sanding sugar. Bake until they are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 24 minutes. Serve warm. 

tip :  Bake frozen, shaped scones directly from the freezer. Just be sure to add a few minutes to the baking time.

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