{"id":331,"date":"2011-02-12T07:10:35","date_gmt":"2011-02-12T12:10:35","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=331"},"modified":"2011-12-31T07:31:18","modified_gmt":"2011-12-31T12:31:18","slug":"scones","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=331","title":{"rendered":"Scones"},"content":{"rendered":"<p><strong>Source:<\/strong> Sophie Laplante, France, rec.food.cooking 2002<\/p>\n<p><a href=\"http:\/\/groups.google.com\/group\/rec.food.cooking\/msg\/6681866a4172aec9\">rec.food.cooking<\/a><strong><\/strong><\/p>\n<p><strong>Notes:<\/strong><\/p>\n<ul>\n<li>Variantes : remplacer\u00a0 les currants par des raisins secs et ajouter 2 pommes coup\u00e9es en petits d\u00e9s ou encore par une 1\/2 tasse de canneberges s\u00e9ch\u00e9es et ajouter 1 c. table de zeste d&#8217;orange.<\/li>\n<li>Variante pour bouch\u00e9es sal\u00e9es : ajouter 100g de fromage bleu r\u00e2p\u00e9 et omettre le sucre, le sel et les currants.\u00a0 Abaisser la p\u00e2te \u00e0 1\/2 cm d&#8217;\u00e9paisseur , d\u00e9couper la p\u00e2te en cercles de la grosseur d&#8217;un 2 dollars avec un couvercle de pot \u00e0 \u00e9pices, badigeonner avec l&#8217;oeuf battu et cuire au four 9 minutes.<\/li>\n<\/ul>\n<p>Donne 12 scones<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 1\/4 cup flour<\/li>\n<li>2 tablespoons sugar<\/li>\n<li>2 1\/2 teaspoons baking powder<\/li>\n<li>1\/2\u00a0 teaspoon baking soda<\/li>\n<li>1\/2\u00a0 teaspoon salt<\/li>\n<li>1\/2\u00a0 cup cold butter, cubed<\/li>\n<li>1\/2\u00a0 cup <span style=\"text-decoration: line-through;\">currants <\/span>(raisins secs)<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1 egg, slightly beaten<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li>Preheat oven to 425 (F).<\/li>\n<li>Mix flour, sugar, baking powder, baking soda, and salt in<br \/>\nthe bowl of a food processor; add butter and process until<br \/>\nthe mixture resembles coarsely ground meal.<\/li>\n<li>Add <span style=\"text-decoration: line-through;\">currants<\/span> (raisins secs et les d\u00e9s de pommes), then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky. \u00a0With floured<br \/>\nhands, press the dough into a ball. \u00a0Knead delicately a dozen<br \/>\ntimes. \u00a0(Don&#8217;t over-manipulate the dough, just mix in a<br \/>\nkneading motion until all the dry ingredients are incorporated<br \/>\nand the dough is just barely manageable.)<\/li>\n<li>Flatten the dough into a 1&#8243; thick circle. \u00a0Cut into 3&#8243; disks.<br \/>\nRepeat this with remaining dough.<\/li>\n<li>Paint the scones with egg. \u00a0Bake 12-15 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: Sophie Laplante, France, rec.food.cooking 2002 rec.food.cooking Notes: Variantes : remplacer\u00a0 les currants par des raisins secs et ajouter 2 pommes coup\u00e9es en petits d\u00e9s ou encore par une 1\/2 tasse de canneberges s\u00e9ch\u00e9es et ajouter 1 c. table de &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=331\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-dejeuners"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=331"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/331\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/331\/revisions\/652"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}