Food recipes
Wheat Germ Scones With Dried Fruits and Nuts
Wheat Germ Scones With Dried Fruits and Nuts Ingredients: milk, buttermilk, fluid, cultured, lowfat cherries, sweet, raw vanilla extract wheat flour, white, all-purpose, unenriched wheat germ, crude sugars, brown spic...
Wheat Germ Scones With Dried Fruits and Nuts
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
cherries, sweet, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
spices, cardamom
spices, ginger, ground
butter, without salt
nuts, almonds
Directions:
Position rack in center of oven and preheat to 400F Line rimmed baking sheet with parchment paper.
Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Stir in almonds, then buttermilk mixture.
Mix until dough comes together in moist clumps.
Gather dough together.
Turn out onto lightly floured work surface; flatten to 8-inch round.
Using large knife, cut round into 8 wedges.
Place on prepared baking sheet, spacing apart.
Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
Bake scones until golden and tester inserted into center comes out clean, about 25 minutes.
Serve warm or at room temperature.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
cherries, sweet, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
spices, cardamom
spices, ginger, ground
butter, without salt
nuts, almonds
Directions:
Position rack in center of oven and preheat to 400F Line rimmed baking sheet with parchment paper.
Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Stir in almonds, then buttermilk mixture.
Mix until dough comes together in moist clumps.
Gather dough together.
Turn out onto lightly floured work surface; flatten to 8-inch round.
Using large knife, cut round into 8 wedges.
Place on prepared baking sheet, spacing apart.
Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
Bake scones until golden and tester inserted into center comes out clean, about 25 minutes.
Serve warm or at room temperature.