Food recipes
English Scones
English Scones Ingredients: milk, buttermilk, fluid, cultured, lowfat butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening...
English Scones
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
raisins, seeded
Directions:
Mix all ingredients in a large bowl.
Scoop a handful of dough and form a biscuit-like shape.
For a reference to size: I always get 12 scones out of this recipe.
Place scones on a baking sheet lined with parchment paper, Silpat or lightly greased.
Bake at 375 degrees for 15-20 minutes, or until scones are golden on top.
Remove and cool for 10 minutes before serving.
You may glaze them with 1 cup powdered sugar and 2 tablespoons of fresh citrus juice.
Ive made this recipe with a variety of dried fruits in place of the raisins.
My latest favorite is to substitute the raisins with chopped pecans and then to glaze them with Pioneer Womans Maple Glaze.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
raisins, seeded
Directions:
Mix all ingredients in a large bowl.
Scoop a handful of dough and form a biscuit-like shape.
For a reference to size: I always get 12 scones out of this recipe.
Place scones on a baking sheet lined with parchment paper, Silpat or lightly greased.
Bake at 375 degrees for 15-20 minutes, or until scones are golden on top.
Remove and cool for 10 minutes before serving.
You may glaze them with 1 cup powdered sugar and 2 tablespoons of fresh citrus juice.
Ive made this recipe with a variety of dried fruits in place of the raisins.
My latest favorite is to substitute the raisins with chopped pecans and then to glaze them with Pioneer Womans Maple Glaze.