Food recipes
Cheese Board Corn Cherry Scones
Cheese Board Corn Cherry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granul...
Cheese Board Corn Cherry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425.
Adjust rack in center of oven.
Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl.
Add salt, 2/3 cup sugar, and the cornmeal.
Stir with a wooden spoon until combined.
Add butter and cut in with a pastry cutter until it is the size of small peas.
Using the spoon, mix in cherries.
Make a well in the center; add buttermilk.
Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones.
Place the scones on the middle rack of the oven and immediately turn the temperature down to 375.
Bake 20-25 minutes, or until the scones are golden.
Transfer the scones to a wire rack to cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425.
Adjust rack in center of oven.
Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl.
Add salt, 2/3 cup sugar, and the cornmeal.
Stir with a wooden spoon until combined.
Add butter and cut in with a pastry cutter until it is the size of small peas.
Using the spoon, mix in cherries.
Make a well in the center; add buttermilk.
Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones.
Place the scones on the middle rack of the oven and immediately turn the temperature down to 375.
Bake 20-25 minutes, or until the scones are golden.
Transfer the scones to a wire rack to cool.