Earl Grey Scones
with Lemon Glaze and Fresh Fruit Salad
Allergènes:
Blé
•Lait
•Oeuf
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation
Temps de cuisson
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
1.5 tasse(s)
Farine tout usage
(Contient Blé)
1 cc
Poudre à pâte
1 cs
Bicarbonate de soude
237 ml
Lait
(Contient Lait)
1 pièce(s)
Crème sure
½ tasse(s)
Sucre blanc
1 pièce(s)
Œuf
(Contient Oeuf)
1 pièce(s)
Citron
½ tasse(s)
Sucre à glacer
Informations nutritionnelles
Énergie (kcal)770 kcal
Graisses6 g
dont saturés2.5 g
Glucides160 g
dont sucres88 g
Fibres3 g
Protéines19 g
Cholestérol105 mg
Sel2070 mg
Gras Trans0.1 g
Potassium300 mg
Calcium1600 mg
Fer4.5 mg
Instructions
1
- Zest, then juice lemon.
- Whisk together flour, 2 tbsp Earl Grey Tea, baking powder, 1 tsp baking soda, 1/2 tsp salt and 2 tbsp sugar together in a large bowl until combined.
- Whisk 1/3 cup milk, egg, sour cream and lemon zest together in a medium bowl until combined.
- Remove butter from the freezer, then use the largest side of a box grater to grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add milk mixture to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more milk, 1 tbsp at a time, to help dough come together, if desired.)
2
- Gently turn dough out onto a work surface and pat into a TK-inch circle. (TIP: Cup your hands, then press and turn dough to form a compact circle.)
- Cut dough into 4 equal pieces.
- Transfer dough pieces to a parchment-lined baking sheet. Transfer baking sheet to the freezer for 15 minutes, until firm.
- Before baking, brush the tops of each shortcake with 1 tbsp milk, then sprinkle each shortcake with 1/2 tbsp sugar.
- Bake in the middle of the oven until golden-brown and puffed, 16-18 min.
- Transfer to a wire rack and cool for 30 minutes.
3
- While scones cool, combine icing sugar, 1 tbsp lemon juice and a pinch of salt together in medium bowl. Whisk until smooth.