-
Notifications
You must be signed in to change notification settings - Fork 0
/
Copy pathindex.html
62 lines (57 loc) · 2.75 KB
/
index.html
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Recipe Page</title>
<link rel="stylesheet" href="style.css">
</head>
<body>
<header>
<h1>Dark chocolate cranberry scones</h1>
</header>
<main>
<section class="introduction">
<img src="https://images.csmonitor.com/csm/2017/02/1027228_1_0209_Food_ChocCranberryScone_standard.jpg?alias=standard_900x600nc" alt="Dark-chocolate-cranberry-scones">
<p>These are cream scones with dark chocolate and dried cranberries and a drizzle on top
<br>
Makes 10 scones
</p>
</section>
<section class="ingredients">
<h2>ingredients</h2>
<ul>
<li>2 cups all-purpose flour </li>
<li>1/4 cup sugar </li>
<li>2-1/2 teaspoons baking powder </li>
<li>3/4 teaspoons salt </li>
<li>6 tablespoons unsalted butter, cold and cut into cubes </li>
<li>2/3 cup dried cranberries </li>
<li>1/2 cup chopped dark chocolate </li>
<li>1 teaspoon vanilla extract </li>
<li>1 cup cream, cold </li>
<li>1 tablespoon milk</li>
<li>1 cup powdered sugar </li>
</ul>
</section>
<section class="instructions">
<h2>instructions</h2>
<ol>
<li>Preheat the oven to 425 degrees F and line a baking sheet with parchment.</li>
<li>Whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter, using a pastry cutter or your
fingers.</li>
<li>Mix the cranberries and dark chocolate into the dry mixture.</li>
<li>Combine the vanilla with the cream, then add it to the dry mixture and stir gently until barely cohesive. Turn out
onto a floured surface and pat into a 1" thick circle. Use a knife or biscuit cutters to divide the dough into 8-10
pieces. Arrange on the baking sheet at least 1" apart from each other.</li>
<li>Bake for 16-18 minutes, or until the tops are golden and no part of the scones looks wet.</li>
<li>Remove from the oven and allow to mostly cool before combining the milk and powdered sugar, and drizzling over the scones. <br>
Store in an airtight container at room temperature. Best within 2 days.</li>
</ol>
</section>
</main>
<footer>
<p>© 2024 by [Hajer Eid]. All rights reserved.</p>
</footer>
</body>
</html>