Saffron Scones

Product :saffron
Category : deserts
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Sift the flour, baking powder and salt into a large bowl. Then add the raisins and sugar, mix together well then rub in butter. Mix the saffron infusion into the milk and reserve 30 ml of the fluid, mix the remaining milk and saffron into the flour, to form a soft dough. On a floured surface, gently pat out the dough to about 2,5cm (1 inch) thickness. Portion the dough into 6 or 8 individual pieces and brush with the remaining saffron milk fluid. Transfer to a greased baking tray the place in a pre-heated oven, 220ºC (425ºF), for about 15 minutes until golden brown. Remove from the oven and cool on a baking tray.
Advice :
20 saffron filaments infused in 15ml of hot milk
225 g plain flour
30 ml baking powder
1 teaspoon salt
50 g raisins
50 g caster sugar
50 g butter
150 ml milk

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