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Parsley Scones

Nice and soft scones even though you don't use eggs!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Makes 8-10 Cook: 60 min

Ingredients

Flour 200g
Baking powder 8g
Unsalted butter 60g
Salt 1g (a pinch)
Caster sugar 20g
Whipping cream 110-120g
Parsley 10g

Method

1
Sift the flour and baking powder together in a bowl.
2
Add the salt, sugar and finely chopped parsley.
3
Add the chilled butter and crumble it in, mixing with the dry ingredients. Continue crumbling until it becomes nice and smooth.
4
Make a well in the centre of the bowl and add the whipping cream. Mix with a scraper but don't knead it.
5
Simply cut the mixture in two, press and repeat several times. You will soon end up with a smooth dough.
6
Wrap the dough in cling film and flatten with a rolling pin to a thickness of 2cm. Let the dough rest for 30 minutes in the refrigerator.
7
Cut out scones from the dough using a cutter. Use any leftover dough to flatten and cut out more until it's finished.
8
Bake in the oven at 180 ℃ for 15 to 20 minutes.

Tips & Note

● To make nice light scones, avoid forming gluten. At Steps ⑥ and ⑦ don't knead the dough, use a scraper.

Parsley Scones

Nice and soft scones even though you don't use eggs!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Makes 8-10

Cook: 60 min

Ingredients

Flour 200g
Baking powder 8g
Unsalted butter 60g
Salt 1g (a pinch)
Caster sugar 20g
Whipping cream 110-120g
Parsley 10g
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Parsley Scones

Recipe ID :2655 Posted on 26 MAY 2017
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Makes 8-10

Cook 60min
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Nice and soft scones even though you don't use eggs!

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monaka
Recipe By
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monaka
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Ingredients

Print Ingredients Email Ingredients
200g
8g
60g
1g (a pinch)
20g
110-120g
10g

Method

Cook
1h
1
Sift the flour and baking powder together in a bowl.
2
Add the salt, sugar and finely chopped parsley.
3
Add the chilled butter and crumble it in, mixing with the dry ingredients. Continue crumbling until it becomes nice and smooth.
4
Make a well in the centre of the bowl and add the whipping cream. Mix with a scraper but don't knead it.
5
Simply cut the mixture in two, press and repeat several times. You will soon end up with a smooth dough.
6
Wrap the dough in cling film and flatten with a rolling pin to a thickness of 2cm. Let the dough rest for 30 minutes in the refrigerator.
7
Cut out scones from the dough using a cutter. Use any leftover dough to flatten and cut out more until it's finished.
8
Bake in the oven at 180 ℃ for 15 to 20 minutes.

Tips & Note

● To make nice light scones, avoid forming gluten. At Steps ⑥ and ⑦ don't knead the dough, use a scraper.

Category

Britain Flour

Related whipping cream parsley scone
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