Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Measuring cup
Oven mitts
Pan
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to form a soft dough – do not knead.
To shape
On a lightly floured surface, roll out the dough to approx. 2 cm thick, cut out approx. 8 circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk, and sprinkle with almond flakes.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Rhubarb
Peel the rhubarb if necessary, cut into approx. 1 cm pieces, place in a pan with sugar and water, cover and simmer on a low heat for approx. 10 mins. until soft, allow to cool slightly. Serve with scones.
| Serve with: | Crème fraîche |
|---|
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