Panettone Scones

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Panettone Scones
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19/02/2014
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
2 trays
"Unlike store-bought scones that have been sitting around all day, these stand out with flavor and character"

Ingredients

  • flour - 2 lb (1 kg)
  • yeast - 2 2/3 tbsp (40 g)
  • eggs - 6
  • butter - 4/5 cup (200 g), or 2/3 cup (150 g) of lard
  • milk - 1 cup (250 ml)
  • sugar - 1 1/5 cups (300 g)
  • lemons - grated lemon rind of 1 lemon
  • salt
  • rum - or cognac
measures

How to cook

Dissolve the yeast in 2/3 cup (150 ml) of cool milk with 1 tablespoon of sugar and flour to make a mixture. Put it in a warm area.

On very low heat, beat the eggs with the remaining sugar to whitening, add the remaining milk, grated lemon rind and a few drops of rum (cognac). Sift the flour into a large bowl and add the fermented yeast, a pinch of salt and the egg mixture. Knead a soft dough, while greasing your hands from time to time.

Form the dough into a ball, stretch it, re-assemble it, etc, do not hit it on the counter. Stretch it until you run out of butter and you get a smooth dough. Sprinkle the dough with flour, cover and leave in a warm place to rise until doubled in size. Take parts of the dough and shape scones from it.

If you like, you can add a sweet or salty stuffing. Leave the finished scones in a warm place to rise further. Before baking, smear them with a beaten egg on top.

Put them to bake in a moderately hot oven.

Rating

4.3
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