レア物と美品アンティーク揃いのお店発見！

I came across a lot of wonderful shops in Warwick where old historical buildings remain. I hope you enjoy the scone recipe, as well as the daily life of the UK. Subscriptions and commenting are much appreciated.😊    / @mizueskitchen34   Vintage Antiques Centre 36 Market Pl, Warwick CV34 4SH Warwick Antiques Centre 5-7 Jury St, Warwick CV34 4EH *Please check opening hours in advance. 00:00~ Intro 00:58~ Drive 01:28~ Cafe 03:10~ Vintage Antiques Centre 17:06~ Warwick Antiques Centre 20:38~ On the way home 21:48~ Fireworks 23:04~ Tea lecture 23:58~ Cooking class 24:57~ Cheese scones If you have any requests, please feel free to ask. Subscribe to the channel here. If you subscribe to the channel, a bell icon will appear on the right. If you press it, you will receive notifications of new posts, so please do so.    / @mizueskitchen34   I post a lot of cooking on Instagram, and a little about my daily life.   / mizuekanazawa   Blog about cooking classes and catering https://mizue20.wordpress.com/ ↑Please follow me if you like both. Cheese scones (serves 12) Emmental cheese—100g Olives—30g Cake flour—250g Caster sugar (sugar)—2 tablespoons Sea salt—1/2 teaspoon Baking powder—1 tablespoon Baking soda—1/4 teaspoon Unsalted butter—75g* Cut into 1cm cubes and refrigerate until ready to use. * Egg---1 (M) Plain yogurt---100g Milk---2 tbsp Cream cheese—100g Chives—20g Lemon juice, a pinch of sea salt Before baking, heat the oven to 200°C/180°C fan/Gas mark 6 1. Grate the Emmental cheese, drain the olives and chop them. 2. Sift the flour, baking powder and baking soda into a bowl, add the castor sugar and sea salt. 3. Beat the egg and set aside 1 tbsp for glazing. Mix the beaten egg, yogurt and milk. 4. Add the butter to the flour and rub in with your hands until smooth. 5. Add the yogurt from 3 to the flour and mix with a rubber spatula without kneading. Add 2/3 of the cheese from 1 and the chopped olives and mix. 4. Turn out onto a floured surface (not included in the recipe, you can use either soft or strong flour) and roll out to a diameter of about 20cm, then cut out into 6cm circles. 5. Place on an oven tray lined with parchment sheet, brush the surface with the beaten egg separated in step 3, and top with the remaining cheese. 6. Bake in a preheated oven for approximately 12 to 15 minutes, until the surface is golden brown and the inside is cooked through. 7. While this is baking, make the dip. Mix chopped chives with cream cheese, and season with lemon juice and seasol. 8. Serve while still warm with the cream cheese and chive dip. Thanks to Epidemic Sound for all great music https://www.epidemicsound.com/ Winter in Brooklyn - Wendy Marcini See You in My Dreams - William Claeson Vacqueyras - Bladverk Band Not What I Hoped to Be - William Claeson I May Have Lost Forever - Martin Landstrom Once upon a Time in Stockholm - Franz Gordon lullabi - dozeoff Something Left Unsaid - Bladverk Band #antiques #Britishcakes #scone