Biscuit / Scones with homemade strawberry jam, scrambled eggs and - TopicsExpress

Biscuit / Scones with homemade strawberry jam, scrambled eggs and a few bites of yummy bacon...heavenly Sunday morning breakfast! Scones fresh out of oven are my all time favorite for breakfast. The love for them start early as a child with my Mas delicious, mouth melting different variety ones! For morning breakfast sometimes it would be regular plain ones with jam and a side of steamed vegetables with white sauce and mutton liver fry, for evening tea it would be the cheese ones, for dinner it would be over the chicken / mutton kheema pot pie toppers...I get very nostalgic when I think, or see or smell a scone, the Good Old Days... This morning I decided to teach Albert the Art of making a great Biscuit/Scones and I will share with you my tips and recipe but remember not to over mix or over handle the dough is the trick of having the great scones! I love mine with honey or jam, my boys loves it with butter and jam...share with me your thoughts and pictures if you try this recipe! Scones / Biscuits Makes 12 2 cups self rising flour 1/4 cup butter, cold 1/2 tsp salt 1 tsp sugar 3/4 cup milk or buttermilk 1 tablespoon of vinegar (dont need it if using buttermilk) 1 egg white, beaten 1 baking tray Parchment paper to line the baking tray/sheet A round cookie cutter or a glass with sharp edge! Preheat the oven to 420° Skip this step if you are using buttermilk: Measures out the milk, add the vinegar and wait for 10 minutes for the milk to curdle. Measure out the flour, add the sugar, salt, and butter. Cut the butter into the flour with a fork, please make sure not to use your fingers! Once the butter in fully incorporated with the flour, make a well in the center of the bowl and pour in the milk / buttermilk. Slowly bring the dough together using a spoon, i used a rubber spatula. ☆☆☆if you live in a high humidity area, you might need a few extra tea spoon of flour...else the ingredients measurment listed above works great with me! Sprinkle the surface where you are going to roll the dough with flour. Roll the dough gently to round about 1/2 thickness. Cut them out and place them in the parchment layered baking tray. Use the egg white to brush the top of the scone for a shiny top! Bake for 13 minutes...Enjoy!

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