Raisin and Buttermilk Scones with Lemon Curd, Clotted Cream, Mixed Berry Preserve

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DILMAH RECIPES RAISIN AND BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE 0 made it | 0 reviews Sahil Sethi Tiffany Qidan Zhang The St. Regis Abu Dhabi transports guests to a world dedicated to personalized service and unsurpassed experiences. Guests can experience a splendidly balanced mix of intriguing yet sophisticated tastes and sensations in superlative restaurants and bars. Indulge in true dining experiences at the all-day dining restaurant or discover authentic Tuscan cuisine at the Villa Toscana. Represented by Tiffany Qidan Zhang & Sahil Sethi. Sub Category Name Food Desserts Recipe Source Name Real High Tea 2014/15 Volume 1 Ingredients RAISIN AND BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE 450g flour 110g butter 20g baking powder 170ml buttermilk 1 egg 110g sugar 5ml vanilla 100g raisins 1 / 2 DILMAH RECIPES Methods and Directions RAISIN AND BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE Mix all the dry ingredients; rub in butter with the flour mix. Add pre soaked raisins and then add egg and buttermilk and mix it to a dough consistency but do not overwork it. Let it rest for a while and put it in the chiller for about 10 minutes Sprinkle some flour on a working station and using a rolling pin flatten the dough into the desired thickness. Cut into desired shape and arrange them on greaseproof tray and brush with milk. Bake it at 175°C for 20 minutes. Serve it with preserves, lemon curd and clotted cream. ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/09/2021 2 / 2 Powered by TCPDF (www.tcpdf.org) Powered by TCPDF (www.tcpdf.org).

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Role of Microbes in Dairy Industry
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