Food recipes
Sense and Sensibility Scones
Sense and Sensibility Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt raisins, seeded milk, flui...
Sense and Sensibility Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F (200C).
Grease a baking sheet.
Sift flour with baking powder and salt.
Cut in butter until mixture resembles coarse cornmeal.
Stir in currants and add enough milk to make a soft dough.
Roll out dough on a floured surface to a 1/2-inch thickness.
Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet.
Bake for 15 minutes, or until well-risen and lightly browned.
Serve hot, sliced crosswise, with butter and jam if needed.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F (200C).
Grease a baking sheet.
Sift flour with baking powder and salt.
Cut in butter until mixture resembles coarse cornmeal.
Stir in currants and add enough milk to make a soft dough.
Roll out dough on a floured surface to a 1/2-inch thickness.
Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet.
Bake for 15 minutes, or until well-risen and lightly browned.
Serve hot, sliced crosswise, with butter and jam if needed.