Food recipes
Chef Joey's Hazelnut and Currant Scones
Chef Joey's Hazelnut and Currant Scones Ingredients: wheat flour, white, all-purpose, unenriched nuts, hazelnuts or filberts sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium alumin...
Chef Joey's Hazelnut and Currant Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
currants, zante, dried
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425'F.
Cut a piece of parchment and put it on a large baking sheet.
Cut two more sheets of parchment so you can use them to roll out the dough.
Mix all the dry ingredients together.
Mix the whipped cream and coconut milk together.
Add it to the dry ingredients.
Put the dough between the parchment and roll out to 1/2 inch.
Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
Bake and serve warm with your favourite spread.
Bon Appetit!
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
currants, zante, dried
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425'F.
Cut a piece of parchment and put it on a large baking sheet.
Cut two more sheets of parchment so you can use them to roll out the dough.
Mix all the dry ingredients together.
Mix the whipped cream and coconut milk together.
Add it to the dry ingredients.
Put the dough between the parchment and roll out to 1/2 inch.
Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
Bake and serve warm with your favourite spread.
Bon Appetit!