Food recipes
Cherry Berry Scones
Cherry Berry Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table orange juice, raw cherries, sweet, ra...
Cherry Berry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
cherries, sweet, raw
blueberries, raw
cranberries, dried, sweetened
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
sugars, granulated
Directions:
Preheat oven to 400 degrees.
Place parchment paper on two half-sheet baking pans (parchment paper will make clean-up a snap, or use ungreased baking sheets).
Whisk together the dry ingredients.
Stir in orange zest and dried fruit (3/4 cup of any dried fruit will do).
Form a well in the center of the mix and pour in 1 1/2 cup heavy cream.
Quickly mix together with a fork until just combined.
Divide dough into three equal balls.
On a lightly floured work surface, gently (do not overwork the dough or they will be tough) form each portion into a flatten circle about 3/4 thick.
Cut each circle into 6 triangles.
Place triangles on baking sheets, about 1-2 apart.
Brush each scone with remaining heavy cream; combine the cinnamon and sugar; then sprinkle with cinnamon sugar.
Bake 12-15 minutes or until lightly browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
cherries, sweet, raw
blueberries, raw
cranberries, dried, sweetened
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
sugars, granulated
Directions:
Preheat oven to 400 degrees.
Place parchment paper on two half-sheet baking pans (parchment paper will make clean-up a snap, or use ungreased baking sheets).
Whisk together the dry ingredients.
Stir in orange zest and dried fruit (3/4 cup of any dried fruit will do).
Form a well in the center of the mix and pour in 1 1/2 cup heavy cream.
Quickly mix together with a fork until just combined.
Divide dough into three equal balls.
On a lightly floured work surface, gently (do not overwork the dough or they will be tough) form each portion into a flatten circle about 3/4 thick.
Cut each circle into 6 triangles.
Place triangles on baking sheets, about 1-2 apart.
Brush each scone with remaining heavy cream; combine the cinnamon and sugar; then sprinkle with cinnamon sugar.
Bake 12-15 minutes or until lightly browned.