Food recipes
Sherrie's Cranberry Scones
Sherrie's Cranberry Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground spice...
Sherrie's Cranberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom
butter, without salt
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
Combine flour, sugar, baking powder, salt and spices.
Cut in butter with pastry blender.
Add cranberries and grated orange rind.
Add 1/2 cup light cream and stir just until moist.
Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
Form into a 1/2" thick disk.
Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
After placing scones on cookie sheet, refrigerate for 15 minutes.
Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom
butter, without salt
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
Combine flour, sugar, baking powder, salt and spices.
Cut in butter with pastry blender.
Add cranberries and grated orange rind.
Add 1/2 cup light cream and stir just until moist.
Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
Form into a 1/2" thick disk.
Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
After placing scones on cookie sheet, refrigerate for 15 minutes.
Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
Serve warm.