Combines wet and dry; pour the wet elements into the dry mixture. Stir until a dough forms. The paste must be somewhat light yet manageable.
Turn out the dough onto a floured surface and knead gently until it comes together.
Fourth step: shaping and covering the pastry
shape dough into a round disk, about 1 inch thick.
Cut into quarters: Using a knife or pastry cutter, cut the disk into 8 equal quarters.
Step five: bake the scones?
Preheat the pan: non-stick pan over medium heat.
Place the wedges in the pan, leaving a little space between each piece. Cier up
the bottom is golden brown, then flip and cook the other side until golden brown and cooked through
through. This should last five to seven minutes per side.
Step 6: Serve and enjoy
Remove the scones from the pan and allow them to lightly remove to a rack.
Serving hot meals, either with a good cuisine or a very competent accompaniment.
Tips for perfect scones
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