A special recipe, which is the favorite flavor of tea time in England, served both sweet and salty; Scone with Oats and Dried Tomatoes!
Scone with Oats and Dried Tomatoes
A special recipe, which is the favorite flavor of tea time in England, served both sweet and salty; Scone with Oats and Dried Tomatoes!
It would be unfair to think of Scone with Oats & Dried Tomatoes as just a cookie. You will encounter flavor, freshness and satiety that you cannot get in any cookie. The secret of being a special recipe is the opportunity to reach different flavors with the ingredients you add. If you want, you can prepare a light dessert by adding whipped cream and fruit on it, or you can prepare a practical snack with cream cheese and tomatoes. In this recipe, we wanted to keep flavor and nutrition together by using oats and dried tomatoes.
You will be enchanted by the crispy taste of oats and the harmony of dried tomatoes and you will not miss Scone with Oats & Dried Tomatoes from your diet. Some foods impress not only with their taste, but also with their appearance. It will make you happy both with its original taste and appearance.
Scone with Oats and Dried Tomatoes Ingredients
Instructions
First of all, to soften the dried tomatoes, add hot water and keep aside. Mix flour, baking powder, baking soda, and salt in a bowl.
If possible, freeze the oil completely before starting the recipe. If you want, grate the frozen oil or pass it through the food processor with the flour mixture. Thus, you can ensure that the grated oil mixes more easily with other ingredients.
Mix vinegar and milk. Then slowly add this mixture into the flour. Gather and assemble the dough, but do not knead. Wrap in cling wrap and rest in the refrigerator for half an hour.
Finely chop the spring onions. Drain and chop the dried tomato dried in water.
Lightly flour the counter and the rolling pin to prevent the dough from sticking to the rolling pin. The dough should not be too thin. Add finely chopped onion and small cut tomatoes into it.
Fold the dough like an envelope. When the dough and the ingredients are blended, you can roll your dough again with the help of a rolling pin.
Cut the dough with a glass or round mold. Combine remaining dough and continue cutting.
Set the oven to 425°F/220°C. Spread almond milk on top and bake for 15 minutes. Eat it hot right away, if it stays the next day, fry it on both sides in a pan.
Ingredients
Directions
First of all, to soften the dried tomatoes, add hot water and keep aside. Mix flour, baking powder, baking soda, and salt in a bowl.
If possible, freeze the oil completely before starting the recipe. If you want, grate the frozen oil or pass it through the food processor with the flour mixture. Thus, you can ensure that the grated oil mixes more easily with other ingredients.
Mix vinegar and milk. Then slowly add this mixture into the flour. Gather and assemble the dough, but do not knead. Wrap in cling wrap and rest in the refrigerator for half an hour.
Finely chop the spring onions. Drain and chop the dried tomato dried in water.
Lightly flour the counter and the rolling pin to prevent the dough from sticking to the rolling pin. The dough should not be too thin. Add finely chopped onion and small cut tomatoes into it.
Fold the dough like an envelope. When the dough and the ingredients are blended, you can roll your dough again with the help of a rolling pin.
Cut the dough with a glass or round mold. Combine remaining dough and continue cutting.
Set the oven to 425°F/220°C. Spread almond milk on top and bake for 15 minutes. Eat it hot right away, if it stays the next day, fry it on both sides in a pan.