Food recipes
Almond Buttermilk Scones
Almond Buttermilk Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda bu...
Almond Buttermilk Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
nuts, almonds
Directions:
Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
Add butter and massage into dry mixture with your fingers (or in food processor by pulsing).
If using a food processor, put mixture in a bowl.
Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated.
Pour onto lightly floured working surface and knead for 1 minute.
to completely incorporate mixture.
Dough will be "tacky" but NOT "sticky" or "shaggy".
Place on parchment or waxed paper and hand form into a circle (approx.
8 inches in diameter) and about 1 inch high (or thick).
Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds.
Bake for 17 to 22 minutes at 375F in a preheated oven.
Edges of scones will have a light brown color when done.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
nuts, almonds
Directions:
Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
Add butter and massage into dry mixture with your fingers (or in food processor by pulsing).
If using a food processor, put mixture in a bowl.
Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated.
Pour onto lightly floured working surface and knead for 1 minute.
to completely incorporate mixture.
Dough will be "tacky" but NOT "sticky" or "shaggy".
Place on parchment or waxed paper and hand form into a circle (approx.
8 inches in diameter) and about 1 inch high (or thick).
Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds.
Bake for 17 to 22 minutes at 375F in a preheated oven.
Edges of scones will have a light brown color when done.