Food recipes
Cranberry Chocolate Scones
Cranberry Chocolate Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking soda salt, table margarine, regular, 80% fat, composite, stick, without salt milk, butter...
Cranberry Chocolate Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cinnamon, ground
Directions:
Mix flour, first sugar, baking soda and salt.
Stir in buttermilk and cut in reduced fat margarine.
Mix in cranberries, chocolate chips and first cinnamon.
Gather into a ball, press together and knead 12 times on floured board.
Divide in two pieces.
Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
Bake about 20-25 minutes in a 400 preheated oven.
Let cool and cut again into 8 wedges each, following original cut marks.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cinnamon, ground
Directions:
Mix flour, first sugar, baking soda and salt.
Stir in buttermilk and cut in reduced fat margarine.
Mix in cranberries, chocolate chips and first cinnamon.
Gather into a ball, press together and knead 12 times on floured board.
Divide in two pieces.
Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
Bake about 20-25 minutes in a 400 preheated oven.
Let cool and cut again into 8 wedges each, following original cut marks.