Food recipes
Eggless Tender Flaky Scones
Eggless Tender Flaky Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated butter, without salt cream, w...
Eggless Tender Flaky Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
cream, whipped, cream topping, pressurized
Directions:
Preheat oven to 400 degrees F (195-200 degrees C).
Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated.
Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick.
Cut into triangles.
All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
Place scones on ungreased cookie parchment.
Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown.
Let cool on a rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
cream, whipped, cream topping, pressurized
Directions:
Preheat oven to 400 degrees F (195-200 degrees C).
Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated.
Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick.
Cut into triangles.
All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
Place scones on ungreased cookie parchment.
Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown.
Let cool on a rack.