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Rye scones

Rye scones, Prescriptions, Any category, Any kitchen, Russian cuisine, Breakfasts, Scones

Ingredients portion 4

Rye flour 3 cups

Chicken egg 1 piece

Butter 200 g

Sour cream 2 tablespoons

Salt to taste

Sugar 2 tablespoons

Baking powder 1 teaspoon

Cooking instructions 1 hour and 15 minutes

1 Cream the butter at room temperature with the sugar (or honey), add the egg and sour cream and mix well.

2 Add the flour, baking powder or baking soda, salt to taste in batches to the mixture. Knead the dough. The dough should be elastic and not sticky to your hands.

3 Shape the tortillas and place them on the baking tray lined with parchment paper.

4 Put in the oven. Bake for 20 minutes. At 200 degrees, until tender.

Sea bass baked in the oven with potatoes

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .