sweet scone biscuits (Drum Best Recipe Summer 2013)

Name: sweet scone biscuits (Drum Best Recipe Summer 2013)
Total time: 600 s
Yield: 10 servings
Cuisine: American
Ingredients: 14 cup cake flour; 40 ml baking powder; 5 ml salt; 250 ml white sugar; 250 ml milk; 2 large eggs; 240 grams margarine, cut into cubes; 1 extra egg for glazing, beaten

felicity Sikhulile Sibanyoni @cook_3525405

Nelspruit

i made this for my big family... taken from a specila issue of drum magazine. i hope you also enjoy them

felicity Sikhulile Sibanyoni @cook_3525405

Nelspruit

i made this for my big family... taken from a specila issue of drum magazine. i hope you also enjoy them

Saved

Ingredients

10 mins

10 servings

14 cupcake flour
40 mlbaking powder
5 mlsalt
250 mlwhite sugar
250 mlmilk
2 largeeggs
240 gramsmargarine, cut into cubes
1extra egg for glazing, beaten

Saved

Steps

10 mins

1

preheat oven to 180°F celsius. lighlty grease a baking sheet
2

sift cake flour, baking powder and salt into a large bowl. lightly rub margarine in with your fingertips until it resembles coarse breadcrumbs. stir in the sugar.
3

combine the milk and two beaten eggs in a separate bowl. gradually stir it into the flour mixture with a blunt table knife. add enough liquid (milk) to make a soft but not sticky dough. the dough should stick together and pull away from the sides of the bowl, leaving them clean.
4

turn the dough onto a floured surface and knead for about 3 minutesor until it forms a ball. with lightly floured fingers, press or roll the dough until it is 3 cm thick.
5

cut out the scones with a 5 cm diameter cookie cutter.nput the scones on the baking sheet. brush each scone with extra beateb egg
6

bake in the oven for 12-15 minutes
7

enjoy your biscuits