Scones with rasta.
Raštan is a perennial plant with large bluish-green juicy leaves. It is rich in vitamin C. It is used in winter (because in summer it loses its taste and is tough) for stews, dishes with meat. It is harvested throughout the winter and early spring, but it tastes best after the first two frosts. This time I made scones with raštan.
Scones with rasta, ingredients:
- 1/2 kg of flour,
- 1/2 cube of yeast,
- 1 teaspoon of salt,
- 1 spoons of sugar,
- 130 ml of water,
- 100 ml of milk,
- 80 ml of yogurt,
- 50 ml of oil,
- 1 egg yolk and
- 10 leaves of leaves.
Pancakes with raštan, preparation:
- In a warm mixture of water and milk, with the addition of sugar, stir the yeast. Put flour, salt, yogurt, oil, egg yolks, chopped breadcrumbs, and finally yeast in a bowl.
- Knead the dough.
- Put the dough in an oiled bowl, cover with transparent foil and leave to rest.
- When the dough has risen, transfer it to a floured work surface.
- Spread to the thickness of a finger and use a glass to remove scones.
- Arrange the scones in a greased pan, let them rest for about fifteen minutes, and then bake.
- Heat the oven to 180 degrees and bake until nicely browned.
I made bigger and smaller scones. I can tell you they are beautiful. Enjoy every bite!
Verica Poznanović
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