Food recipes
Easy Cream Scones
Easy Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated cranberries, dried, sweetened cream, fl...
Easy Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cranberries, dried, sweetened
cream, fluid, heavy whipping
butter, without salt
sugars, granulated
Directions:
Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the mix ins of your choice.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass.
It will be sticky.
Be very gentle when using fresh berries of any kind.
Lightly flour a board and transfer dough to it.
Knead the dough gently 8 or 9 times.
Divide the dough in half.
Pat it into 2 circles about 6 inches round.
Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.
Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.
Bake for 12 minutes or until golden.
Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp.
pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level.
I like to add pecans and top it with a maple glaze.
yum!
I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.
When you dont have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups
For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs.
Top with savory seasonings or cheeses.
Again, the combos are limitless!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cranberries, dried, sweetened
cream, fluid, heavy whipping
butter, without salt
sugars, granulated
Directions:
Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the mix ins of your choice.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass.
It will be sticky.
Be very gentle when using fresh berries of any kind.
Lightly flour a board and transfer dough to it.
Knead the dough gently 8 or 9 times.
Divide the dough in half.
Pat it into 2 circles about 6 inches round.
Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.
Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.
Bake for 12 minutes or until golden.
Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp.
pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level.
I like to add pecans and top it with a maple glaze.
yum!
I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.
When you dont have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups
For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs.
Top with savory seasonings or cheeses.
Again, the combos are limitless!