{"id":246,"date":"2008-10-22T05:29:00","date_gmt":"2008-10-22T04:29:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/10\/its-tea-time\/"},"modified":"2010-03-27T21:30:29","modified_gmt":"2010-03-27T20:30:29","slug":"its-tea-time","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/10\/its-tea-time\/","title":{"rendered":"It&#8217;s tea time"},"content":{"rendered":"<p><\/p>\n<div style=\"text-align: center;\"><a title=\"Tea time von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2963001631\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3016\/2963001631_7f985fcee5_o.jpg\" alt=\"Tea time\" width=\"500\" height=\"750\" \/><\/a><\/div>\n<p><strong>Irish soda bread scones<\/strong><\/p>\n<p><strong>Zutaten f\u00fcr ca. 8 Scones<\/strong><\/p>\n<p><strong>Trockene Zutaten:<\/strong><\/p>\n<ul>\n<li>280 g Mehl<\/li>\n<li>35 g Zucker<\/li>\n<li>1 1\/2 TL Backpulver<\/li>\n<li>1\/2 TL Natron<\/li>\n<li>1\/2 TL <a href=\"http:\/\/cuochedellaltromondo.blogspot.com\/2008\/01\/polvere-darancia.html\">getrocknete Orangenschale<\/a><\/li>\n<li>1\/2 TL Salz<\/li>\n<\/ul>\n<ul>\n<li>75 g kalte Butter<\/li>\n<\/ul>\n<p><strong>Fl\u00fcssige Zutaten:<\/strong><\/p>\n<ul>\n<li>120 ml Buttermilch<\/li>\n<li>1 TL Sirup (Grafschafter Goldsaft)<\/li>\n<li>1 Ei<\/li>\n<\/ul>\n<p><strong>Weitere Zutaten:<\/strong><\/p>\n<ul>\n<li>55 g gehackte Waln\u00fcsse<\/li>\n<li>60 g Rosinen<\/li>\n<\/ul>\n<p>Ofen auf 190\u00b0 C vorheizen. Die trockenen Zutaten in einer grossen Sch\u00fcssel mischen, eiskalte Butterst\u00fcckchen in die Mehlmischung geben. Die Butter mit den Fingerspitzen ins Mehl reiben, bis alles sehr kr\u00fcmelig ist. Buttermilch, Sirup und Ei verschlagen und zur Mehl-Buttermischung geben. So kurz mischen, bis sich die Zutaten eben verbinden. N\u00fcsse und Rosinen untermischen. Das Ganze auf die bemehlte Arbeitsfl\u00e4che kippen und den Teig ausrollen (ca.2-3 cm) Mit einem Glas oder Ausstecher 8 runde Scones ausstechen. Bei 190\u00b0 i\u00fcr ca. 18-22 Minuten backen, bis sie goldgelb sind. 10 Minuten abk\u00fchlen lassen.<\/p>\n<div style=\"text-align: center;\"><a title=\"Tea time  von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2963844292\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3251\/2963844292_6997b04511_o.jpg\" alt=\"Tea time \" width=\"500\" height=\"752\" \/><\/a><\/div>\n<p><span style=\"font-style: italic;\">Die Minisandwiches sind mit ger\u00e4uchertem Lachs, Avocado und Wasabimayonnaise.<\/span><\/p>\n<div style=\"text-align: center;\"><a title=\"Scones and marmelade von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2963001381\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3163\/2963001381_8f68163f0c_o.jpg\" alt=\"Scones and marmelade\" width=\"500\" height=\"750\" \/><\/a><\/div>\n<p>Leicht ver\u00e4ndert nach Cynthia Barcomi&#8217;s Backbuch, Goldmann Verlag, S. 44<\/p>\n<p><!--more--><\/p>","protected":false},"excerpt":{"rendered":"<p>Irish soda bread scones Zutaten f\u00fcr ca. 8 Scones Trockene Zutaten: 280 g Mehl 35 g Zucker 1 1\/2 TL Backpulver 1\/2 TL Natron 1\/2 TL getrocknete Orangenschale 1\/2 TL Salz 75 g kalte Butter Fl\u00fcssige Zutaten: 120 ml Buttermilch 1 TL Sirup (Grafschafter Goldsaft) 1 Ei Weitere Zutaten: 55 g gehackte Waln\u00fcsse 60 g [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[35],"tags":[136],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-biscotti","tag-latticello"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-3Y","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}