Nevada Lost Car Title

Scones with herbs and mustard

had long been no home baked scones. Is that whenever I do I miss the hand and as most of the account ^ _ ^ ... but I could not resist to them. Just tried a bit in class that the teacher did, and I had to rush home to make ... To my taste is perfect. Slightly crisp on the outside, soft inside.

are an explosion of flavor, a pinpoint sweet, salty cheese, the pleasant flavor of Italian spices and exquisite touch of mustard. It's a scone aromatic and different. At first the combination sounds a bit strange, but we must try, they are really good muyyyy.

Let them eat their own, without accompaniment, just with a good cup of coffee or tea.

Hope you like them as much as me.
Have a good day and a wonderful weekend that is approaching: D



Ingredients: 70 grams

.
butter 40 oz.
icing sugar 25 grs. egg, lightly beaten (beat an egg, separated 25 gr. and keep the rest for brushing the scones)
50 grs.
1 tablespoon milk mustard (I used Dijon)
200 grs.
cake flour 1 teaspoon baking powder
1 / 4 teaspoon salt
2 tablespoons dried Italian herb mix (just any bottled commercial mixture of oregano, marjoram, thyme, savory, basil, rosemary and sage) 3 tablespoons
Parmesan cheese, grated or powdered (You can use the canned perfectly, I used a mixture of both)
Pinch of red pepper or cayenne or paprika (optional)

A little beaten egg for brushing the scones


Prepared

1. Mix the mustard with the milk and set aside.
2. Beat the butter and add sugar and salt. Beat well.
3. Incorporate 25 grams. beaten egg gradually and beat well after each addition.
4. Add flour sifted with baking powder, Italian herbs, red pepper, cheese, and a wooden spoon or paddle, mix, add the milk mixed with mustard at the same time, until well blended and joined in a mass. No need to knead with hands. This mass should not work too.
5. Place dough in a plastic bag or between two pieces of envolplast or plastic film and stretch a bit with your hands or rolling pin until it reaches a thickness of approx. 1 to 2 cm.
6. Take the refrigerator for 1 hour.
7. On a lightly floured board, fold the dough in three, and gently crush with a rolling pin until dough reaches 2.5 cm to 3 cm.
8. With a round mold or shape you want, cut the scones and place into the tray with a little separation.
9. Brush with remaining beaten egg.
10. Carry a preheated oven at 165-170 C for 25 to 30 minutes approx.