Food recipes
Blueberry and Pecan Scones
Blueberry and Pecan Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table...
Blueberry and Pecan Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
blueberries, raw
nuts, pecans
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl.
Mix well.
Cut in the butter until the mixture is crumbly.
Stir in blueberries, pecans, and orange zest.
Stir in buttermilk just until moistened.
On a floured surface, roll dough 3/4 inches thick.
Cut into 2 1/2 inch circles or triangles.
Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
Bake at 400F for 15-16 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
blueberries, raw
nuts, pecans
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Sift flour, 3/4 cup sugar, baking powder, baking soda, and salt into a large bowl.
Mix well.
Cut in the butter until the mixture is crumbly.
Stir in blueberries, pecans, and orange zest.
Stir in buttermilk just until moistened.
On a floured surface, roll dough 3/4 inches thick.
Cut into 2 1/2 inch circles or triangles.
Place on a greased baking sheet and sprinkle with 1 tablespoon sugar.
Bake at 400F for 15-16 minutes.