Recipe of Favorite Eggless English Scones

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, eggless english scones. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Eggless English Scones is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Eggless English Scones is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have eggless english scones using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Eggless English Scones:

1. Get 250 grams Maida
2. Make ready 100 grams butter
3. Prepare 1 teaspoon baking powder
4. Get 1/2 teaspoon baking soda
5. Make ready 1/2 teaspoon salt
6. Get 250 grams powdered sugar
7. Get 1 cup buttermilk(1 litre milk cuddled)
8. Prepare as required Jam/butter for filling

Instructions to make Eggless English Scones:

1. In the mixie jar add the maida, powdered sugar, baking powder, baking soda, and salt and mix well in the mixer for about 30 secs. You can also rub all these ingredients with each other using your fingertips instead of a mixer
2. Now add the butter and gradually add buttermilk to it (I boiled about 1 litre of milk to it I added 1 tbsp curd and it just started cuddling. I have used it) and keep mixing with light hands to maintain its gluten
3. Now knead it with light hands and roll into a thick roti and with a round shaped cutter cut the rolled roti.
4. Now preheat the oven for ten at 180° and grease the baking tray / place a parchment paper and place the scones on to it and bake it for about 15-20 minutes. Check with the tooth pick whether they are done or not take out of the oven.Serve hot. You can serve as it or you can cut it into two halves and apply jam or butter over it and then serve it.

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