Food recipes
Cream Scones
Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt cream, whipped, cream t...
Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
Directions:
Combine first 4 ingredients; cut in the butter with pastry blender until crumbly.
Add whipping cream to flour mixture, stirring just until moistened.
Turn dough out onto lightly floured surface; knead about 5 or 6 times.
Roll to 1/2 inch thickness; cut with a 2-inch biscuit cutter and place in lightly greased muffin pans or 2 inches apart on greased baking sheet.
Bake at 375F for 15 minutes or until golden.
Serve with preserves and whipped cream.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
Directions:
Combine first 4 ingredients; cut in the butter with pastry blender until crumbly.
Add whipping cream to flour mixture, stirring just until moistened.
Turn dough out onto lightly floured surface; knead about 5 or 6 times.
Roll to 1/2 inch thickness; cut with a 2-inch biscuit cutter and place in lightly greased muffin pans or 2 inches apart on greased baking sheet.
Bake at 375F for 15 minutes or until golden.
Serve with preserves and whipped cream.