Food recipes
Streusel Scones
Streusel 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, wit...
Streusel 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
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oats
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
Directions:
Preheat oven to 400F.
Combine the first five ingredients in a medium sized bowl.
Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls.
Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
In a small bowl mix together the topping ingredients until crumbly.
Spread the topping over the top of the two 6 inch circles and gently pat inches.
With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other.
When the scones are baked you will be able to easily pull them apart.
The sides will be straight and soft.
Bake 15 minutes or until golden brown.
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
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oats
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
Directions:
Preheat oven to 400F.
Combine the first five ingredients in a medium sized bowl.
Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls.
Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
In a small bowl mix together the topping ingredients until crumbly.
Spread the topping over the top of the two 6 inch circles and gently pat inches.
With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other.
When the scones are baked you will be able to easily pull them apart.
The sides will be straight and soft.
Bake 15 minutes or until golden brown.