Corn scones with cream and strawberries
60 - -
Ingredients for Corn scones with cream and strawberries
- Butter - 125 g
- Sugar - 4 tbsp
- Chicken egg - 1 piece
- Sour cream - 100 g
- Milk - 5 tbsp
- Flour - 160 g
- Corn flour - 180 g
- Salt - 1 depot.
- Leavening agent - 3 tsp.
- Vanilla - 1 depot.
- Curd - 250 g
- Powdered sugar - 2 g
- Liqueur - 1 tbsp
- Strawberry - to taste
- Jam - to taste
Step by step instruction of cooking Corn scones with cream and strawberries
In the bowl of a food processor pour the sifted with the baking powder and the flour ( leaving half a Cup in the mix), salt, sugar ( 3 tablespoons) and cold butter pieces.
To break into crumbs. Add sour cream mixed with egg, 3 tablespoons milk and again to break a blender until gathering the dough into a ball.
Put the dough in a bowl. Pour the remaining flour and knead easy dough. A long time to knead - this is important!
Roll it out a little propylea flour, in a layer thickness of 2 cm cutting Dipping in flour, cut into round blanks, 5-6 centimeters in diameter.
Lay the workpiece on a baking, brush with remaining milk and sprinkle with remaining sugar.
Bake in a preheated 180 degree oven until light it will turn brown. The color should be pale Golden.
Ready to put the scones on a rack and immediately cut in half lengthwise. Allow to cool to lukewarm condition.
For the cream beat the soft cheese with the icing sugar and liqueur until fluffy. Grease the bottom of the scones with a thin layer of strawberry jam, generously cover with cream, put a slice or half a strawberry. Cover the second half and decorate the remnants of the cream and leaves of fresh mint.
Serve immediately, slightly warm – so delicious!