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Vanilla scones with strawberry jam

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Vanilla scones with strawberry jam

This is a recipe with a new know-how from the "Delicious, fast, easy!". Just for busy moms. We will do the fragrant and popovers with strawberry jam and frosting. The idea is very simple - to make buns under the pillow of dough, the filling will not escape and the pastry will not scorch. The rolls turn out tender, flavorful and delicious.


Cooking time 120 minutes Number of servings-

Ingredients for Vanilla scones with strawberry jam




Step-by-step instruction of cooking Vanilla scones with strawberry jam


Step 1

These are products that we need. You can make the dough according to your favorite recipe, here it is unprincipled.

2 - 3 tbsp milk to a leak in a separate bowl, add 1 tbsp sugar and 1 tbsp flour. Fresh yeast to break into pieces, add to the milk mixture and stir to dissolve yeast.
If you have dry yeast, you will need 7, of Action are the same.


Step 2

Melt the butter in the microwave, combine milk, sugar, vanilla sugar and eggs. Lightly stir (lowest speed about half a minute).
Several times I made the dough with vegetable oil (no smell), also has turned out very well.
The amount of sugar can be varied to taste. I really like 50-60 grams, which is slightly less than a third of the glass.


Step 3

Measure measuring Cup (250 ml) 4 cups flour and sift to sate a flour with oxygen. Add the flour and salt. Add the milk mixture with the yeast and mix everything well.
Then add the contents to the egg-milk mixture into the bowl of the mixer, and knead the dough until smooth. The dough will be elastic and soft as earlobe.


Step 4

Put the dough in a bowl, cover with cling film and put in a warm place for 1 hour, the dough will increase by about 2-3 times.
I always make a few punctures with a fork in a food film.


Step 5

Of the remaining dough roll out a rectangle measuring about 30 x 40 cm and grease it with jam, before reaching the edge of 2 cm to Wrap the lateral edges on the narrow side on the dough with jam and then roll the dough into a loaf.
If you slightly warm the jam in the microwave, then spread it will be easier and faster.


Step 6

Roll cut into pieces with a width of 3 to 4 cm more Convenient to cut thread: take regular sewing thread, fold it along the length a couple of times to make it tighter. Measure the size of the resulting loaf and a knife easily make notches where you need to cut. Now sum up the thread from the bottom of the roll, cross over sharply at the top - and get perfectly flat pieces. This will be our buns.
Put the buns on the bottom of the form, covered with dough. Now our jam is not going anywhere!
Cover the buns with cling film and leave for 30 minutes to let the buns rise. Avoid drafts.
Preheat the oven to 200 degrees and bake rolls for 20-25 minutes until Golden brown, be guided by your oven.

When the buns are ready, prepare the glaze: powdered sugar, add 2 -3 tbsp hot water and stir, you get something like liquid sour cream. Put frosting on the still hot rolls, the to make this silicone pastry brush.
The amount of powdered sugar for the glaze can be reduced (I had about half a Cup). What it affects - the more sugar, the more sugar-white will be your glaze, and I have it almost transparent.

I divide into pieces with a width of 3 cm, was 15 rolls. The finished rolls have a high-as-pie.


Step 7

Here is a photo of the finished rolls in the section. You can clearly see the layer that was previously backed - he is without a jam, and it is clear that to escape the filling nowhere. So let it be more filling and may we be good!