Food recipes
Strawberries and Cream Scones
Strawberries and Cream Scones Ingredients: strawberries, raw wheat flour, white, cake, enriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table butter, without sa...
Strawberries and Cream Scones
Ingredients:
strawberries, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
orange juice, raw
cream, fluid, heavy whipping
Directions:
Preheat oven to 400.
Mix flour, baking powder, sugar and salt in a large bowl.
Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal).
Add the orange zest and strawberries.
Then slowly and gradually add the cream while mixing with a fork.
As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.
Place on a lightly floured surface and knead gently four or five times.
Then shape with your hands (or a rolling pin) into an 8x10" rectangle.
Cut the rectangle lengthwise into two 4x10" rectangles.
Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
Bake for 20-25 minutes until golden brown.
Serve warm with softened butter, jam, creme fraiche or just as they are!
Ingredients:
strawberries, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
orange juice, raw
cream, fluid, heavy whipping
Directions:
Preheat oven to 400.
Mix flour, baking powder, sugar and salt in a large bowl.
Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal).
Add the orange zest and strawberries.
Then slowly and gradually add the cream while mixing with a fork.
As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.
Place on a lightly floured surface and knead gently four or five times.
Then shape with your hands (or a rolling pin) into an 8x10" rectangle.
Cut the rectangle lengthwise into two 4x10" rectangles.
Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
Bake for 20-25 minutes until golden brown.
Serve warm with softened butter, jam, creme fraiche or just as they are!