スコーンレシピ♪

パーティにご参加頂いた生徒さんからスコーン（Antonia 作）のレシピを知りたいとリクエストを頂きましたので、
こちらに載せます　

本当においしかったと大好評でした。

英語バージョンのみです。ぜひ、辞書で確認しながら、お勉強がてら、チェックしてみて下さい。

単語を調べる際にはこちらのオンライン辞書も便利です。　　http://www.alc.co.jp/　

もし、分からないという生徒さんはレッスンの中でぜひお気軽に聞いてください

Ingredients:
(BY WEIGHT)
225g (8 ounces) plain flour
15g (1 tsp) baking powder
pinch of salt
25g (1 oz) sugar
50g (2 oz) butter
150ml (1/4 pint or 2/3 cup) Milk
1 egg, beaten (optional)

Directions:

Preheat the oven to 220°C . Sift flour, baking powder, and salt into a bowl. Stir in sugar. Cut butter into cubes, and rub it into flour mixture until it resembles fine breadcrumbs. 

Stir in the milk, a little at a time, to form a smooth dough. (You may need up to 1/4 cup more flour to get a non-sticky consistency.) Let rest for at least 10 minutes or wrap in cling-wrap and leave in the refrigerator overnight.

Roll out on a lightly floured surface until 2 to 3 cm thick. Using a 4cm cookie/biscuit cutter, cut the scones out. Just tap/push down; twisting tends to create an uneven rise. Once the scones have been cut, work together unused trimmings into a ball, roll out again, and re-cut until all of the mix has been used.

Brush each scone lightly with the beaten egg for a glossy finish or leave as is for a matte finish.

Place scones on greased baking tray and bake for 10 to 12 minutes until golden. Remove and allow to cool slightly.

Serve scones with tea while still warm (they can be left to completely cool and microwaved quickly to rewarm), preferably with the British classics of strawberry jam and clotted cream.