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Sliced Pineapple Ham Steaks
Wicked English Breakfast Scones - Instant Omni
| By : |
| Prep Time | 10 minutes |
| Cook Time | 14 minutes |
| Passive Time | 6 minutes |
| Servings |
7-8 scones
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Ingredients
Scones:
- 2 cups all-purpose flour or whole wheat flour
- 1/4 cup granulated white sugar
- 1 tbsp baking power
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cut into pieces
- 1 egg
- 1/2 cup buttermilk
Topping:
- 1 tbsp buttermilk
- 2 tsp granulated sugar
Ingredients
Scones:
Topping:
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Instructions
- In a large bowl stir together flour, sugar, baking powder, baking soda and salt.
- Add the butter pieces into the bowl. Use a pastry blender to make coarse crumbs.
- In another bowl, beat the egg with the buttermilk; add dry ingredients to make a soft dough.
- Turn dough out onto lightly floured surface and knead gently three to four times.
- Pat or roll out the dough using a rolling pin into a circular shape that is about
3/4 inch thick. Cut out2 1/2 inch rounds and arrange them on a prepared baking sheet. - Brush with buttermilk and sprinkle with sugar.
- Set the Instant Omni toaster oven to
375°F for 14 minutes; once the oven beeps, place the cooking pan into the oven. - Once the cooking is complete let the scones sit in the oven for 5-7 minutes.
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I’m sure these are delicious and I’m probably going to make some but most English people (of which I’m one) wouldn’t recognise such a thing as English breakfast scones. For most English people scones suggests something you eat for afternoon tea with cream – preferably clotted – and jam. And they look quite different to those in the recipe picture.
Tony, I’m American and would never have assumed those scones without their labeling them as such. They look like muffins.