Food recipes
My Favorite British Cream Scones
My Favorite British Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, fluid, heavy whip...
My Favorite British Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
Preheat oven to 425F
Stir flour, sugar, baking powder, and salt in a mixing bowl.
Stir in any additions.
Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture.
If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
Turn the dough out on a floured surface and knead gently once or twice to bring together.
Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
(This will make 8 or so 3-inch round scones or around 15 2-inch round.)
Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
Preheat oven to 425F
Stir flour, sugar, baking powder, and salt in a mixing bowl.
Stir in any additions.
Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture.
If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
Turn the dough out on a floured surface and knead gently once or twice to bring together.
Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
(This will make 8 or so 3-inch round scones or around 15 2-inch round.)
Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.