Food recipes
Easy English Scones
Easy English Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter,...
Easy English Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 425F or 220C and grease baking tray with margarine ready.
Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles very fine breadcrumbs, then stir in the raisins and coconut.
Add the milk and mix to make a smooth dough.
(Adding a little more milk if necessary.
The mix should not be too dry).
Knead very lightly for ten seconds on a lightly floured surface.
Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones.
Bake for approximately 12 minutes (makes about 18 scones).
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 425F or 220C and grease baking tray with margarine ready.
Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles very fine breadcrumbs, then stir in the raisins and coconut.
Add the milk and mix to make a smooth dough.
(Adding a little more milk if necessary.
The mix should not be too dry).
Knead very lightly for ten seconds on a lightly floured surface.
Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones.
Bake for approximately 12 minutes (makes about 18 scones).