Linseed and Cinnamon Scones

Name: Linseed and Cinnamon Scones
Total time: 2400 s
Yield: 4 servings
Ingredients: 1 9/11 jiggers milk; 5/9 fluidounce cream; 1 teaspoon fleur de sel; 4/5 quart flour; 1 2/3 jiggers unsalted butter; 3 1/2 grams bakers yeast; 2 tablespoons flax seeds slightly toasted; 1 tablespoon cinnamon

Hoje para Jantar

8Ingredients

┅Calories

40Minutes

Ingredients

servings:

100 grams milk
20 grams cream
1 teaspoon fleur de sel
400 grams flour
70 grams unsalted butter
3 1/2 grams bakers yeast
2 tablespoons flax seeds (slightly toasted)
1 tablespoon cinnamon

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Directions

1Preheat oven to 220°C (approximately 425°F).
2In a blender or food processor, mix all ingredients, except linseed and 10 grams cream, for about 30 seconds.
3Add linseed and mix for about 15 seconds.
4Shape dough into a ball and roll out in a layer about 1 1/2 to 2 cm (approximately 3/4 inch) thick.
5Using cookie cutter, cut circles and place on a baking sheet lined with parchment paper.
6Brush scones with remaining cream and bake for 20 minutes.
7Do not overbake scones.
8Serve warm with butter or jam.