Steps to Make Tasty 15-Minute Melon Bread-Style Scones

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, 15-Minute Melon Bread-Style Scones. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

15-Minute Melon Bread-Style Scones Recipe. English Style Scones - Incredibly Fluffy and Delicious Scone Recipe. These scones are traditionally served with breakfast, but I break all the rules.

You can have 15-Minute Melon Bread-Style Scones using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of 15-Minute Melon Bread-Style Scones

1. It’s 200 grams of Pancake mix.
2. Make ready 1 of Egg.
3. Take 50 ml of Vegetable oil.
4. Take 1 of Granulated sugar.

These are the real deal, scones as you would find Keeps well.These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls.Soft and fluffy insides, golden tops Classic plain scone recipe.Stir-fry for another half a minute until the sauce has thickened.

15-Minute Melon Bread-Style Scones instructions

1. Add all of the ingredients except for the sugar into a thick plastic bag. Preheat the oven to 180℃..
2. Rub the ingredients together well and bring them together to form a dough. Divide the dough into 12 portions, roll into balls, and arrange them on parchment paper..
3. Score a crisscross into the top of the dough and sprinkle each one with sugar. Bake them in the oven for 8-10 minutes at 180℃..

Make the best ever scones with these expert tips and advice for troubleshooting common problems, from ingredients to mixing, shaping, and baking.If you're using frozen fruit, and add it at the last minute (just before you cut the scones) to prevent its juices from melting before it gets into the heat.These are authentic standard-size English-style scones, which could also be described in American terms as English biscuits.

Let them cool then serve them with butter, jam, or clotted cream.The scones need to be cold when going into the oven.Simpler and less sweet than American versions, these have raisins or currants as the only mix-ins.I like this bread best served warm.Either rip the bread apart with your hands or cut slices long-ways to see the pretty striations of Alternatively, if the sideways lasagna technique is too fussy for you, build your scone bread in the pan one large layer at a time, like a traditional lasagna.