Food recipes
Blueberry and Raspberry Scones
Blueberry and Raspberry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sugars, granulated butter,...
Blueberry and Raspberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
blueberries, raw
lemon juice, raw
Directions:
Place flour and butter in food processor and combine.
Add baking soda, baking powder, sugar and lemon juice.
Mix in cream and pulse to combine.
Do not over mix.
Wrap in plastic wrap and chill.
Preheat oven to 375 degrees.
Roll out dough to 1 inch thickness and cut scones.
Place on buttered baking sheet and brush with egg wash.
Bake 13 - 15 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
blueberries, raw
lemon juice, raw
Directions:
Place flour and butter in food processor and combine.
Add baking soda, baking powder, sugar and lemon juice.
Mix in cream and pulse to combine.
Do not over mix.
Wrap in plastic wrap and chill.
Preheat oven to 375 degrees.
Roll out dough to 1 inch thickness and cut scones.
Place on buttered baking sheet and brush with egg wash.
Bake 13 - 15 minutes.