Skonsi iz jogurta / Scones with yogurt

by Cimetovo dekle

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No pa mi je le uspelo napisati objavo, ta težek izpit je za mano, če sem ga naredila ali ne bomo še videli, vsekakor pa se mi je sedaj sprostil malo urnik, kar pomeni več peke, wiii 🙂
V zadnji objavi sem nekaj omenjala o Londonu. Za novoletne praznike sta naju namreč Petra in Norb (tako ga kliče Petra) povabila v svoje novo stanovanje v Londonu, kjer stanujeta že dobre pol leta. Bilo je super, takoj bi šla nazaj. Vreme je res bilo angleško, vendar to nas niti malo ni ustavilo, pogledali smo si vse znamenitosti, ki so nas zanimale, pojedli smo svašta, naigrali smo se Agrikole. Bili smo leni in bili smo produktivni 🙂
Iz Londona sem si seveda prinesla nešteto začimb in kuharskih knjig, tudi Rok je našel nekaj za sebe, skratka hvala Petra in Norb, upam da nama čimprej uspe ponoviti takšen izlet. Sedaj pa k scones-am. Prevoda za scones-e nisem našla, so pa to nekakšni hitri kruhki, ki so zelo značilni za Anglijo. V Londonu sva jih skupaj s Petro (ki je avtorica bloga Pinkasblog) naredili dvakrat, enkrat pa sta jih naredila tudi Rok in Norb. V originalu se jedo s clotted cream, kar je tudi težko prevesti, gre pa za zelo polno kremo,ki jo naredijo tako, da kuhajo smetano na nizki temperaturi nekaj ur, in tako dobijo strnjeno smetano. Zraven se ponudi še jagodna marmelada in pa čaj, kakopak če pa so angleži 🙂 Sama sem jih delala v Sloveniji, vendar ker v Sloveniji nimamo clotted cream-a, sem le to nadomestila z maskarpone sirčkom, lahko pa uporabite tudi zelo stepeno smetano (malo preden nastane maslo). Jagodne marmelade nimam vedno na zalogi, zato sem uporabila malinovo marmelado, skratka uporabite kar imate. Scones-e boste naredili in pojedli v manj kot eni uri, sestavin je zelo malo, zato nimate izgovorov, da ne bi poskusili 😉
P.S. V receptu, ki sva ga s Petro uporabili, je navedena samo-vzhajajoča moka, ki je v Sloveniji seveda ni. Nadomestimo oz. naredimo jo tako, da na 150 g moke dodamo 2 jedilni žlički (10 g) pecilnega, nič lažjega 🙂

Glasbena podlaga: Oh my stars

Scones-i z navadnim jogurtom
350 g moke
5 1/2 čž pecilnega
85 g mrzlega masla (narezanega na kocke in ohlajenega)
1/4 čž soli
4 žlice rjavega sladkorja
150 g čvrstega navadnega jogurta
4 žlice mleka
1 čž vanilije
-Maskarpone sirček in poljubna marmelada (v Londonu smo poskusili kivijevo, marelično, jagodno, brusnično, mogoče še katero, pa se sedaj ne spomnim :D)

Pečico nastavimo na 190°C, pekač obložite s peki papirjem.
Najprej skupaj zmešajte jogurt, mleko in vanilijo ter na hitro pogrejte, da postane jogurt tekoči. Skupaj zmešajte moko, pecilni, sol in sladkor, dodajte mrzlo maslo in čim hitreje zmešajte maslo v moko, da dobite drobtinam podobno maso. (cilj teh kruhkov je, da je maslo čim manj stopljeno, le tako bodo res puhasti in lepo dvignjeni). Na sredini naredite rahel vodnjak in vanj vlijete jogurtovo mešanico. Na hitro premešajte (ne gnetemo) in prevrnite maso na pult. Še enkrat hitro premešajte, da dobite homogeno testo, sploščite na približno 2 cm debelo testo, nato z okroglim modelček za izrezovanje (velikosti nekje med 6 -7,5 cm) z eno potezo zarežite v testo (modelčka ne smemo vrteti). Ponovite postopek z preostankom testa, kar vam ostane na hitro oblikujete in prav tako uporabite. Pecite 10-15 min oz. dokler niso dvignjeni in rahlo rjavi. Vzemite iz pečice in pustite, da se rahlo ohladijo. Ponudite jih še tople z mascarpone sirčkom,marmelado in skodelico čaja.
Najboljši so ta isti dan, lahko pa jih tudi zamrznete (surove ali pečene).

The ingredients (picture from London)

working the butter in to the flour

yogurt,milk and vanilla mixture

quikly working the dough

cutting out the dough (picture from London)

before baking (picture from London)

when baked

❤

(Slike je posnel Rok / Pictures were taken by Rok)

Scones with plane yogurt
I finally got around to posting an actual food post. The hardest exam is now behind me and I finally have a little bit more time to bake. I also did some baking in London, where me and Rok where invited by Petra (the author of this lovely blog) and Norb.They live in London (well close to London) for about half a year now, and I was so happy when they invited us to spend new years with them. It was really awesome, I ❤ London. We saw a lot of interesting things, we ate a lot of different food, we baked (we were there for 7 days and in those 7 days we baked scones 3 times :D) and we played bord games, ah so much fun, thank you both for that. I hope we will be able to visit you again soon. But for now lets go to the scones. Well i ❤ scones to, they are so easy to make and the result is just so delicious. We ate clotted cream with them, which is I guess traditional but here in Slovenia we don`t have that so I replaced it with mascarpone, it was also very good. Originally it is offered with strawberry jam,  but I ussualy just use what I have on hand, you really can´t go wrong 🙂 The first time we made them, we used selfrasing flour, the second time we were out of the selfrasingflour, so we just put more baking powder in the plane flour (2 tsp per 150 g flour/1cup). Trust me on this, you will what to try them.

Recipe
350 g flour (selfrasing or plane)
1 tbs baking powder(if using selfrasing f.) or 5 1/2 tsp (if using plane f.)
85 g cold butter (cut in to cubes)
4 tbsp brown sugar
1/4 tsp salt
150 g plane firm yogurt
4 tbsp milk
1 tsp vanilla
Mascarpone (or clotted cream) and jam to serve

Preheat your oven to 374 °F /190°C and line your sheet with parchment paper.
Mix together the yogurt, milk and vanilla and heat it just until you get a runny mixture. In a separate bowl mix together the flour, baking powder, salt and sugar, then add butter and quickly mix(the point of the scones is the butter, if you overmix it, they won´t be as fluffy and light) until you get a crumb like consistency. Make a well and pour in the yogurt mixture. Quickly mix it in, then tip it over to the working surface where you mix it until it is all combined. (as soon as it is, stop mixing!). Flaten it out a bit (to about 2-3 cm thick), then cut out the dough using a round cutter (from 6-7.5 cm) that you floured beforehand. (dont twist the cutter, just stamp it in to the dough). Squash the remainder lightly together, then repeat until the dough is used up. Bake for 10-15 min, or until risen and golden. Best eaten just-warm, or on the day. You could also freeze them-baked or unbaked.

Drinking tee from these lovely cups from Tri lukne