司康饼和小笼汤包，有花也有肉！

司康饼，英文scone，我在网上搜了一个比较简单的配方，如法炮制，还算成功。recipe 如下：

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup raisins (or dried currants)

1/2 cup sour cream

1 large egg

Directions

1。Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2。In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

3。In a small bowl, whisk sour cream and egg until smooth.

4。Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5。Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

1。成品

 

2。看看内部组织，发起来了哈，我没用葡萄干，改用cranberry + white chocolate。

 

3。后来我觉得三角形的不太好做，第二次制作时就整了一个方不方圆不圆的scone，自我感觉很有篆书那种方中带圆圆中有方的金石之风哦。

 

可是，我们家那个挑食的food critic评道：mommy, this is biscuit, not scone。

人家就认准三角形的，圆的不吃。没办法，以后还得做成三角形的啦，唉。

 

4。小笼汤包，不是自吹的，咬一口，汤嗞溜的飚出来，味道美籍了，看实物吧：

 

5。十八个摺的包子哈，虽然包子好吃不在摺上。

 

6。出锅