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Full Online Book HomeLearning KitchenBread - Scones - Blueberry Scones
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Bread - Scones -  Blueberry Scones Post by :mrtigre5 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1875

Click below to download : Bread - Scones - Blueberry Scones (Format : PDF)

Bread - Scones - Blueberry Scones

Makes 8

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
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Bread - Scones -  Buttermilk Oatmeal Raisin Scones Bread - Scones - Buttermilk Oatmeal Raisin Scones

Bread - Scones -  Buttermilk Oatmeal Raisin Scones
1/4 c sugar 1 1/2 c whole wheat flour 1 1/2 c rolled oats 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp soft margarine 1 c raisins 1 1/4 c buttermilk Preheat to 425. Set aside 1 1/2 tsp sugar for the topping. Combine whole wheat, oats, remaining sugar, baking powder, baking soda and salt. Work in the margarine until the mixture is crumbly. Stir in raisins. Add buttermilk and stir. Knead dough about 10 times on a lightly floured surface. Divide dough into 3 equal pieces. Pat each piece into a 3/4 inch thick circle.

Bread - Scones -  Black Pepper And Onion Scones Bread - Scones - Black Pepper And Onion Scones

Bread - Scones -  Black Pepper And Onion Scones
3/4 Cup Chopped onions 1/4 Cup Butter or margarine 2 Cups All-purpose flour 2 Tablespoons Granulated sugar 3 Teaspoons Baking powder 1/2 Teaspoon Black pepper -- coarsely ground 1/2 Cup Whipping cream 1 Large Egg Butter or margarine -- melted Preheat oven to 400 degrees. In a small skillet, cook the onions in 1/4 cup margarine until crisp-tender; set aside and cool slightly. In a medium bowl, combine the flour, sugar, baking powder, salt and pepper; blend well. Add the whipping cream, egg and onions; stir just until moistened. On a floured surface, gently knead the dough 5 or 6 times.