一塊涂滿鮮奶油的司康餅(Scones)是英式下午茶必不可少的美味。這種簡(jiǎn)單易做的甜品在英國(guó)非常受歡迎。今天要推薦給大家的做法中加入了新鮮橙皮和巧克力，讓司康餅的味道更加豐富。快打開(kāi)你的烤箱、一起來(lái)試試吧!

Chocolate and Orange Scones

巧克力橙皮司康餅

Ingredients材料

700g/1lb 9oz self-raising flour

150g/5 oz butter

150g/5 oz caster sugar

2 large oranges, finely grated zest of both and juice of one orange

150g/5 oz chocolate drops

200ml/7fl oz whole milk, plus extra for brushing

700克自發(fā)面粉

150克黃油

150克糖粉

2個(gè)大橙子：把兩個(gè)橙皮都磨碎備用，其中一個(gè)榨汁備用

150克巧克力碎粒

200毫升全脂牛奶，再多備一些用以刷在表層

Preparation method

制作步驟

1. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays

1. 烤箱預(yù)熱到210℃。同時(shí)在兩個(gè)烤盤上抹一層薄薄的黃油;

2. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest。

2. 將面粉篩入到一個(gè)大碗里。用手把黃油和面粉一起揉搓，直到面粉和黃油結(jié)塊成細(xì)小的顆粒狀。然后拌入糖粉、巧克力粒和橙皮碎末;

3. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough。

3. 把牛奶和橙汁混合、慢慢加入到面粉的混合物里。將面粉揉成面團(tuán)。要注意可能你不需要所有的牛奶和橙汁。同時(shí)面團(tuán)也不要揉地太久。

4. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2 in cutter。

4. 把面團(tuán)搟成2厘米厚的餅皮，再切分成5-6厘米大小的圓形(或任何模具的形狀);

5. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown。

5. 把成型的司康餅放入抹過(guò)黃油的烤盤中，在每個(gè)司康餅上刷上一層牛奶。烤10-12分鐘，直到司康餅開(kāi)始膨脹、并呈金黃色;

6. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas。

6. 烤好之后放在烤架上放涼。吃的時(shí)候可以和奶油、小蜜橘搭配。