Scones with raisins and lemon zest (Scones con pasas y ralladura de limon)

We really love scones here ate home.
These scones are easy to make, and would be a perfect choise for serving Mom  on her special day.
Serve fresh out of the oven with butter and berry jam !

Source :
Two-in-the-kitchen : 
A cookbook for Newlyweds


Happy Mother´s day to all Moms !

Ingredients

3 cups all purpose flour
1/2 cup granulated surgar
1  tablespoon baking powder
1/2 teaspoon salt
2 teaspoon grated lemon zest
1 egg
1/2 cup greek yogurt
6 tablespoon cold butter cut into pieces
3/4 cup raisins

Topping

One yolk
2 tablespoon whole milk

Note : I addapted this recipe so if you need add some flour or yogurt if dough  is dry.




Method

To mix by hand in a bowl, stir together the flour, the sugar, baking powder, salt and lemon zest .
Using a pastry blender or 2 knives cut in the butter until is broken down into unevely sized pieces, the largest as big as a pea.
Scatter the raisins over the dough.
 Finally add the egg and  the greek yogurt over the  dry ingredients  and mix with a spatula just until all is moistened. 

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball.

Pat or roll  dough into a circle and using a lightly greased and floured biscuit cutter cut into rounds. Dip cutter into flour as often as necessary to keep dough from sticking .
Place  about 1 inch (2.3 cm) apart on the prepared baking sheet.
Preheat the oven to 180°c (360° F)
In a small bowl combine the yolk with whole milk and brush onto scones.
Bake 15 to 18 minutes or until golden brown. 
Remove from oven and serve warm or at room temperature.



Print recipe here

En español
Scones con pasas

Hola a todos, espero que las mamas tengan un precioso dia.
Ayer no pude terminar esta receta porque no tenia luz y despues no volvio internet .

Estos scones son maravillosos!

Ingredientes

3 tazas de harina sin polvos de hornear
1/2 taza de azucar granulada
1/2 cucharadita de sal
2 cucharaditas de ralladura de limon
1 huevo1 cucharada de polvos de hornear
1/2 taza de yogurt griego
6 cucharadas de mantequilla bien fria cortada en trozos
3/4 taza de pasas

Preparacion

En un bol colocar la harina, sal y azucar, polvos de hornear y ralladura de limon. Agregar la mantequilla cortada en trozos y hacerlas como migajas uniendo todo.
Agregar las pasa a la mezcla y finalmente el yogurt griego y el huevo. Unir bien todo.Colocar la masa en una superficie espolvoreada con harina. 
Si es necesario agregar un poco de harina para manejar la masa.
Presionar suavemente la masa estirandola en forma de circulo.
Con un cortador de galletas o con un vaso cortar la forma de scones redonda.
Dejando un espacio entre ellos cuando se coloquen en la bandeja que ira al horno.
Prepara en un bol pequeño la mezcla para pintar los scones. Mezclar la yema con la leche y pintar con una brocha.
Llevar a horno precalentado a unos 180° c.  y hornear de 15 a 18 minutos o hasta que esten dorados y secos.
Retirar del horno y servir tibios o a temperatura ambiente.
este tipo de scones es delicioso on mantequilla o un poco de mermelada.
Feliz dia mamas!

French madeleines (Magdalenas)

French madeleines, the delicious shell-like tea cakes, are always a lovely dessert that also are really easy to make.

They often flavored with vanilla or citrus such as lemon or orange . 

Vanilla is added for a touch of warmth and the butter gives the madeleines a rich flavor.

Source :  All recipes.com

Ingredients

2 eggs
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup confectioner's sugar
3/4 cup all purpose flour
1/2 teaspoon baking poder
1/2 cup butter melted and cooled


Method

Preheat oven to 180°c (370°F) Grease and flour Madeleines molds. (You can use muffins mold too, I bought my madeleines mold in Internet)
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes (or by hand) Greadually beat in the confectioners'sugar.
Beat for 5 to 7 minutes or until thick and satiny.
Sift together the flour and baking powder. Sift one fourth of the flour mixture over the egg mixture, gently fold in.
Fold in the remaining flour by fourths. Then fold in the melted cooled butter. Spoon batter into the prepared molds filling 3/4 full.
Bake 370°F or 180°c. For 12 minutes or until the edges are golden and the tops spring back.
Cool in molds on a rack for some minutes. Loosen madeleines  with a knife. Invert cookies onto a rack and cool.
Sift confectioner's sugar over the tops. 
Store in airght container.

Print recipe here

Madeleines molds in Internet  (E bay)
(In Chile Decora Cake. cl)







En Español
Magdalenas

Ingredientes

2 huevos
1/2 teaspoon extracto de vainilla
1 cucharadita ralladura de limon
1 taza azucar flor o impalpable
3/4 taza harina sin polvos de hornear
1/4 cucharadita polvos de hornear
1/2 taza de mantequilla derretida y enfriada

Preparación

Precalentar el horno a 180°C 
Engrasar los moldes de mantequilla o de muffins.
En un bol mediano batir los huevos, agregar la vainilla y la ralladura de limón batir con batidora de mano por 5 minutos o a mano . Gradualmente agregar el azucar en polvo. Batir 5 a 7 minutos mas hasta que este espeso y brillante.
Unir la harina y los polvos de hornear. Agregar 1/4 de la mezcla de harina. Mezclar bien y agregar el resto de harina con polvos de hornear  al batido.

Finalmente agregar la mantequilla derretida y enfriada.
Con una cuchara repartir la mezcla en los moldes.

Hornear a 180° c por unos 12 minutos o hasta que se vean las orillas doradas.
Dejar enfriar en los moldes y luego desprender con cuidado con la punta de un cuchillo.Espolvorear azucar flor antes de servir. Guardar en una caja de galletas o en un Tupper ware.

Un abrazo!

Easy fluffy scones (Scones rápidos y deliciosos)

Sometimes you just do not have any bread for Tea time .
 And  especially after a holiday and if your mom is in the house  was really necessary to make something and I thought in scones and  find a new recipe :
 I like to try new recipes.

My mom love scones  because  my grand mom made almost all the time when she was a child.
The dad of my mom was an english and lovely man,  who came from Southampton, England.


About scones history

"Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain."

(From Scones a short history)

adapted from : BBC Good magazine, September 2009

Ingredients

350 self-raisingflour, plus more for dusting
1/4 tsp salt
1 teaspoon baking powder
90 g cold butter cut into cubes
1 teaspoon caster sugar
150 natural full fat yogurt
4 tablespoon  milk
1 egg beaten with 1 tbsp milk to glaze

Method

Put a baking sheet in the oven at 190°C (350° F).
Put the flour, salt and baking powder into a food processor (or by hand) then whizz in the butter until it disappears.
Add the sugar, tip into a large bowl and then make a well in the middle.

Warm the yogurt and milk together in the microwave for 1 minute or in a pan, it should be hot and may well go a bit lumpy looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife.
As soon as it's all in, stop.

Tip the dough onto a floured surface, then with floured hands, fold the dough over a few times- just enough to create a smoothish dough. Press out to about 4 cm and dip with a 7 cm cutter into more flour, then stamp out the rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up.
Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on.
Bake for 15 minutes until risen and golden. Best eaten just warm or on the day.



print recipe 

En español

Scones rápidos y deliciosos