Food recipes
Caraway Currant Scones
Caraway Currant Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated butter, without salt milk, butterm...
Caraway Currant Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried
spices, caraway seed
Directions:
Preheat oven to 400F.
and lightly grease a baking sheet.
Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar.
Blend in cold butter with finger-tips until mixture resembles coarse meal.
Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.
On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk.
Brush disk with melted butter and sprinkle with remaining teaspoon sugar.
Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.
Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack.
Serve scones warm or at room temperature.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried
spices, caraway seed
Directions:
Preheat oven to 400F.
and lightly grease a baking sheet.
Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar.
Blend in cold butter with finger-tips until mixture resembles coarse meal.
Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.
On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk.
Brush disk with melted butter and sprinkle with remaining teaspoon sugar.
Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.
Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack.
Serve scones warm or at room temperature.