Sweeter cuisines

Usually when I start my day, I stay in the kitchen when my neurons can grow on the gas knob together with that of the ignition of the gas in question ... this may take a few cafes and ... then my day is spent in my kitchen often well until well into the evening or even at night ...

But today as I had the energy of a Tour rider forgot to go through his pharmacy, I did a casting couch day. It was only late in the afternoon that my stomach was back to my memory shouting ... taste! snack! taste !!!

This is where I remembered that there is some time I had spotted at the side of BHG ofscones with strawberry devilishly tempting ... And as I had it all and clotted cream I told myself that these scones delivered to my taste would be perfect to end the day almost nothing around ...

Strawberry's scones et croquants...

Ingredients: 320g wholemeal flour T80 - 1tbs clean baking powder - 120g enough cold salted butter - 150g ripe strawberries too - brown sugar 60g powder (I used this wonder of Indian jaggery sugar you can find at Beena ) - slivered almonds 45g - 60g of whole cream - 60g milk - 2 eggs - 1 egg yolk mixed with milk with 1tbs

Wash, dry, and then remove the stalks from the strawberries into small pieces.

Mix in a bowl the flour, baking powder, 2/3 sugar and 2/3 of the almonds.

Add the butter and then made a rough sandblasted by mixing fingertips.

Add the strawberries and mix very quickly.

Whisk in a bowl, cream, milk and eggs and add it all to the bowl.

Stir rapidly with a spoon, do not insist.

Flour a baking paper and spread the dough from the bowl to form a circle about 24cm. Sprinkle on the circle sugar and flaked almonds remaining.

With a large knife share the circle into eight slightly away obtained shares, no need to separate the really it just mark the future shares separating them a little.

Brush quickly brush with the egg yolk mixture and milk.

Bake in a preheated oven at 190 ° for 25 to 30 minutes.

Turn off the oven and leave for 5 minutes more.

Remove the plate and cut out the scones crisp following the shares that you have marked, do not worry if the cake has closed during cooking. Let cool completely.

If you are lucky enough to have clotted cream like me, it'll just crack crunchy scones in half and spread them generously with clotted cream and strawberry jam! Otherwise just with strawberry jam is good too.

But why, like what a couch mold that still eat ... did I tell you that ...