Food recipes
Mini Blackberry Cream Scones
Mini Blackberry Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated blackberries, raw butter, wi...
Mini Blackberry Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
blackberries, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
cream, whipped, cream topping, pressurized
Directions:
Preheat oven to 425.
In a large bowl, mix together the flour, baking powder, salt and sugar.
Cut in the butter with your fingers and work mixture together until it resembles coarse sand.
Add the blackberries.
Add the cream and mix with your hands until a dough forms.
Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches).
Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
To make the glaze, mix together the powdered sugar and cream.
Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
Serve with tea and a good book!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
blackberries, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
cream, whipped, cream topping, pressurized
Directions:
Preheat oven to 425.
In a large bowl, mix together the flour, baking powder, salt and sugar.
Cut in the butter with your fingers and work mixture together until it resembles coarse sand.
Add the blackberries.
Add the cream and mix with your hands until a dough forms.
Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches).
Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
To make the glaze, mix together the powdered sugar and cream.
Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
Serve with tea and a good book!