Food recipes
Strawberry Sour Cream Scones
Strawberry Sour Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, tabl...
Strawberry Sour Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
strawberries, raw
cream, sour, cultured
butter, without salt
cheese, parmesan, hard
lemon juice, raw
sugars, granulated
Directions:
Preheat oven to 400F.
Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
Knead slightly on work surface if needed.
Divide dough in half and shape into two balls.
Flatten ball and cut into four sections making triangles.
Place on prepared baking sheet.
Bake 18-22 minutes until scones are brown and don't give too much when touched.
Let cool on wire rack.
While cooling, cream together softened butter, cream cheese, and confectioners sugar.
Add lemon juice to make a soft but still firm frosting.
Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
strawberries, raw
cream, sour, cultured
butter, without salt
cheese, parmesan, hard
lemon juice, raw
sugars, granulated
Directions:
Preheat oven to 400F.
Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
Knead slightly on work surface if needed.
Divide dough in half and shape into two balls.
Flatten ball and cut into four sections making triangles.
Place on prepared baking sheet.
Bake 18-22 minutes until scones are brown and don't give too much when touched.
Let cool on wire rack.
While cooling, cream together softened butter, cream cheese, and confectioners sugar.
Add lemon juice to make a soft but still firm frosting.
Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
Enjoy!