21 Birthday Event Name

baked scones with rhubarb jelly in honey



Skona how not to eat today, "die", that's for sure! ;) When getting to me, longing for the islands, starting from the morning to look nervously cutting the scones and I already know what I deigned for breakfast. Zauroczyły me at first sight and first stay in a tiny, cozy English Tea House - still warm, with crispy skin, served with clotted cream and raspberry jam to the southern tea. Wrzuciłabym them together with mufinami, magdalenkami, finansjerkami and crumpet'sami - such as if nothing but a nice one:) Because scones, a sweet mini-muffins soda, not too fluffy and not overly rich in themselves. Acquire the character only in combination with butter, jam, fresh cream and a cup of good tea or coffee. The best are removed from oven and do not even need a knife for intervention, because the same little break during cooking about half of their height - just to break them and put your favorite stuffing.

usually administered to the jam, but since I started rhubarb season, the best at this time in addition to "skonów" seems to me to be baked (bread rolls at the same time:)) in a honey sauce and rhubarb. And how can you not love spring, even for such a breakfast? :) Had not yet the snow outside the window ... ;))



rhubarb scones baked in honey:

Scones -
350 g flour, 2 teaspoons
baking powder,
175 ml of acidified milk or buttermilk *,
85 g cold butter,
3 tablespoons powdered sugar, 1 teaspoon sugar
with real vanilla, a pinch of salt
,
handful of raisins or dried cranberries

Roasted rhubarb -
3-4 stalks of rhubarb, 2 tablespoons honey
,
2 tablespoons brown sugar, pinch of ground ginger
,


pinch of cinnamon Preheat oven to 200 degrees.

Sift the flour into a bowl and mix with the powder baking and salt. Add diced butter and rub with your fingertips with flour, such as preparing crumble. Add sugar and vanilla sugar.

* Milk gently (can not be hot) and add a little lemon juice squeezed from. Allow to stand for a few minutes to be leavened.

to dry ingredients add milk or buttermilk and chop everything with a knife until the ingredients begin to combine, then quickly knead the dough into a ball (the principle the same as in the case mufinków - the longer you knead, the less fluffy).
Roll out to a thickness of 3-4 cm and cut out circles.

Buns arrange on a baking tray lined with baking paper and brush with egg rozkłóconym.
Bake in well-heated ovens, about 15 minutes, or until lightly brown.

Rhubarb peel and cut into pieces. Mix honey with ginger and cinnamon and arrange in an ovenproof casserole dish. Sprinkle with brown sugar.
Bake for about 15 minutes in the preheated oven to 200 degrees until rhubarb is tender and skarmelizuje on top.

warm scones served with roasted rhubarb and whipped sour cream (or classically after brytyjsku with Clotted Cream, if you have access to it:))