英式下午茶必備烹飪食譜:巧克力橙皮司康餅

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克自發麪粉 150克黃油 150克糖粉 2個大橙子：把兩個橙皮都磨碎備用，其中一個榨汁備用 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

製作步驟

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

1. 烤箱預熱到210℃。同時在兩個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. 將麪粉篩入到一個大碗裏。用手把黃油和麪粉一起揉搓，直到麪粉和黃油結塊成細小的顆粒狀。然後拌入糖粉、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、慢慢加入到麪粉的混合物裏。將麪粉揉成麪糰。要注意可能你不需要所有的牛奶和橙汁。同時麪糰也不要揉地太久。

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

4. 把麪糰擀成2釐米厚的餅皮，再切分成5-6釐米大小的圓形（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黃油的烤盤中，在每個司康餅上刷上一層牛奶。烤10-12分鐘，直到司康餅開始膨脹、並呈金黃色；

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

6. 烤好之後放在烤架上放涼。吃的時候可以和奶油、小蜜橘搭配。