[HPforGrownups] Clotted cream revisted

[A B]

No: HPFGUIDX 11278


> Amanda Lewanski wrote:
> 
> > What should I make or get to have with this
> culinary expedition?
> > On the back of the scone mix, it says "Place the
> scones on a baking tray
> > and leave for 5 minutes to prove at room
> temperature." What's "prove"?
> > Rise?
> 
Usually "proving" yeast means to put it in warm water
with a bit of sugar and leave it rest in a warm place
for about 10 minutes or so until it starts to bubble.
You now know the yeast is still alive: it's proven
itself. Since you're dealing with a mix here, I guess
you just need to let the dough rest wile the yeast
gets going.

Anne

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