Food recipes
Grandma's Cranberry Scones
Grandma's Cranberry Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated sugars, granulated orange juice, raw leavening agents, baking powder, double-acting, sodium aluminum sulfate leave...
Grandma's Cranberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
cranberries, dried, sweetened
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder and baking soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add cranberries and currants; stir to combine.
Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
Form dough into 2 equal balls.
Preheat oven to 400F (200C).
Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick.
Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
Repeat procedure, using remaining flour and dough.
Bake until lightly browned, about 10 to 15 minutes.
Remove scones to wire rack and let cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
cranberries, dried, sweetened
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder and baking soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add cranberries and currants; stir to combine.
Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
Form dough into 2 equal balls.
Preheat oven to 400F (200C).
Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick.
Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
Repeat procedure, using remaining flour and dough.
Bake until lightly browned, about 10 to 15 minutes.
Remove scones to wire rack and let cool.