Food recipes
Variety Scones
Variety Scones Ingredients: cream, sour, cultured leavening agents, baking soda wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated leavening agents, baking powder, double-acting, sodiu...
Variety Scones
Ingredients:
cream, sour, cultured
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
vanilla extract
orange juice, raw
water, bottled, generic
nuts, almonds
Directions:
In a small bowl, blend the sour cream and baking soda and egg, and set aside.
Pour flour, baking powder, salt, sugar, and cream of tartar into food processor.
Cut very cold butter into slices and add to flour.
Pulse until crumbly.
Add sour cream mixture to flour/butter mix.
Pulse until somewhat mixed.
(If no food processor: in a large bowl, mix the dry ingredients.
Cut in the butter.
Stir the sour cream mixture and egg into the flour mixture until just moistened.
).
Add fruit and/or nuts.
Good combinations include craisins and orange rind (1-2 T) with orange glaze, dried cherries and chocolate chips with an almond glaze, dried blueberries with vanilla glaze.
I'm sure you can come up with wonderful combinations!
Leave them in the comments!
Flour board and knead a few times.
Divide dough into four sections for large scones, six sections for smaller scones.
Roll each section out into a 3/4 inch thick circle.
Cut into 6 or 8 wedges and place them on greased baking sheet.
Bake 12 to 15 minutes at 350 degrees, until light golden brown.
After 10 min of cooling, glaze if desired.
Ingredients:
cream, sour, cultured
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
vanilla extract
orange juice, raw
water, bottled, generic
nuts, almonds
Directions:
In a small bowl, blend the sour cream and baking soda and egg, and set aside.
Pour flour, baking powder, salt, sugar, and cream of tartar into food processor.
Cut very cold butter into slices and add to flour.
Pulse until crumbly.
Add sour cream mixture to flour/butter mix.
Pulse until somewhat mixed.
(If no food processor: in a large bowl, mix the dry ingredients.
Cut in the butter.
Stir the sour cream mixture and egg into the flour mixture until just moistened.
).
Add fruit and/or nuts.
Good combinations include craisins and orange rind (1-2 T) with orange glaze, dried cherries and chocolate chips with an almond glaze, dried blueberries with vanilla glaze.
I'm sure you can come up with wonderful combinations!
Leave them in the comments!
Flour board and knead a few times.
Divide dough into four sections for large scones, six sections for smaller scones.
Roll each section out into a 3/4 inch thick circle.
Cut into 6 or 8 wedges and place them on greased baking sheet.
Bake 12 to 15 minutes at 350 degrees, until light golden brown.
After 10 min of cooling, glaze if desired.