KETO SCONES FOR BUTTERFLY OR KETO WARM CUP WITH CONFITURE

For a real American or Western European breakfast, they are perfect. For this homemade jam and thick sour cream - wonderful.

Traditional scones are baked without buttermilk and with quite a lot of baking powder. But probably the best is the buttermilk. They are a bit different from their classic brothers, but I like these scones the most.

It is necessary to eat them fresh almost straight from the oven because unfortunately, the scones have it that they do not stay fresh for a long time. However, it turns out that you DO NOT have to wait long for such a breakfast because the dough is prepared less than ten minutes. The second time is just waiting for the rolls. The recipe, slightly modified by me, comes from the BBC Good Food website.

- 450 g of loose flour (you can replace it with luxury wheat flour and add 1/4 teaspoon of baking powder)

- 1/4 teaspoon of salt

- 100 g of chopped butter quite finely

- 60 g of sugar

- 290 ml of buttermilk

- 2 teaspoons of vanilla aroma

- 1 / 2 teaspoons of baking powder

Additionally:

-a tablespoon of buttermilk -1.5 tablespoons of milk

Application:

1. Heat the oven to 220 degrees Celsius. We line two baking forms with paper.

Place the flour, salt and butter in the food processor and mix until a homogeneous mass is obtained. The same can be achieved by manually combining the listed ingredients. Grate until the butter is thoroughly combined with the flour. Then add sugar and continue to grate the dough. We don't knead the dough for too long. This is very important: we do it briefly and lightly.

2. If our buttermilk is cooled, we heat it until it reaches room temperature, preferably on a small flame.

We put a little dough in a large bowl and pour a little buttermilk. And so alternately until the ingredients are completely combined. After this big knife, we mix everything but not too long.

3. We layout the dough on a lightly flaked flour board and gently groove to a thickness of about 4 cm and cut out rolls in a glass or other dish with a diameter of 6 cm. We put them into the form at intervals of about four cm from each other. We combine the spoonful of milk vigorously with the spoon of buttermilk and grease the top of the rolls with it. Bake for about 10-14 minutes until slightly browned.

Serve warm with jam and sour cream.

Notes:

1. I added less sugar than was in the original recipe (instead of 85g me 60g)

2. I added some baking powder to make the rolls rise.

Comments

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