Food recipes
Marble Scones
Marble Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda butter, witho...
Marble Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
candies, semisweet chocolate
Directions:
Heat oven to 425F.
Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Remove 1 1/4 c.
flour mixture to medium-size bowl.
In small bowl, combine buttermilk and vanilla.
In cup, combine 1/4 c.
buttermilk mixture and chocolate.
Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.
Add chocolate mixture to the1 1/4 c.
flour mixture and stir with fork until it forms a soft dough.
Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
Dot 3 chocolate pieces over surface of plain dough.
Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.
Divide dough in half.
With lightly floured rolling pin, roll one half into a 7" round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1" apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 15-18 min.
or until golden brown.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
candies, semisweet chocolate
Directions:
Heat oven to 425F.
Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Remove 1 1/4 c.
flour mixture to medium-size bowl.
In small bowl, combine buttermilk and vanilla.
In cup, combine 1/4 c.
buttermilk mixture and chocolate.
Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.
Add chocolate mixture to the1 1/4 c.
flour mixture and stir with fork until it forms a soft dough.
Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
Dot 3 chocolate pieces over surface of plain dough.
Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.
Divide dough in half.
With lightly floured rolling pin, roll one half into a 7" round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1" apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 15-18 min.
or until golden brown.
Serve warm.