Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Scones - Apricot-sour Cream Scones
Famous Authors (View All Authors)
Bread - Scones -  Apricot-sour Cream Scones Post by :a5508902 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1485

Click below to download : Bread - Scones - Apricot-sour Cream Scones (Format : PDF)

Bread - Scones - Apricot-sour Cream Scones

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten to blend (for glaze)
Additional golden brown sugar

Preheat oven to 400°F.

Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms.

Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges. Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

Makes 8.

Bon Appétit
November 1997

Restaurant; The River Street Inn, Sun Valley ID
If you like this book please share to your friends :

Bread - Scones -  Basil Parmesan Scones Bread - Scones - Basil Parmesan Scones

Bread - Scones -  Basil Parmesan Scones
1 1/4 Cups All-purpose flour -- to 1 1/2 3 Tablespoons Oat bran 2 Tablespoons Grated parmesan cheese 2 Teaspoons Baking powder 1 Teaspoon Dried basil 1/2 Teaspoon Salt 1 Cup Whipping cream 1 Teaspoon Oat bran Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine 1 1/4 cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt; blend well. Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture, stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one tablespoon at a

Bread - Rolls By Bill Bread - Rolls By Bill

Bread - Rolls By Bill
1st STEP: In a large bread-type bowl, mix:1C boiling water 3 T. oil 3 T. sugar 1 tsp. salt. When this has cooled a bit add one egg and mix well. 2nd STEP: To 1 C. warm water add 1 tsp sugar 1 T. yeast. Let rest 10 minutes and then whisk into 1st mixture. THIRD STEP: Add:3 C. flour and mix well. Add about 2 C. more flour (all together about 5+cups) mix well and then knead well (about 8 minutes). FOURTH STEP:Place dough in greased bowl. Flip over dough so that it's greased on the top too. Cover