Food recipes
Scones
Scones Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium...
Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Sift the dry ingredients together.
Cut the butter into the dry ingredients.
Rub with the fingertips lightly.
The mixture should resemble course crumbs.
You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
Add your liquid and mix lightly and gently with a butterknife or the fingertips.
Don't over mix, this can create heavy scones.
Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
Cut into squares or use a scone cutter.
Pop them onto a baking tray.
Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
VARIATIONS.
Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
Fruit scones: Add 1/2 cup raisins to the dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Sift the dry ingredients together.
Cut the butter into the dry ingredients.
Rub with the fingertips lightly.
The mixture should resemble course crumbs.
You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
Add your liquid and mix lightly and gently with a butterknife or the fingertips.
Don't over mix, this can create heavy scones.
Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
Cut into squares or use a scone cutter.
Pop them onto a baking tray.
Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
VARIATIONS.
Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
Fruit scones: Add 1/2 cup raisins to the dough.