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Full Online Book HomeLearning KitchenBread - Scones Buttermilk Currant Scones
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Bread - Scones Buttermilk Currant Scones Post by :Azizmk Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3127

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

Bread - Scones Buttermilk Currant Scones

3 cups Flour
1 cup Buttermilk
1/3 cup Sugar, plus
2 tbl. Sugar
3/4 cup Currants
1 tsp. Grated orange rind, orange part, or zest, only
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp. Salt
1 tbl. Heavy cream
3/4 cup Butter
1/4 tsp. Cinnamon

Preheat the oven to 400F. Use an ungreased baking sheet.

Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh

Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick.

In a small bowl combine the cream, cinnamon, and remaining 2 tbl. sugar, stirring to blend.
Brush the dough with this glaze.

Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned.

Serve hot.
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Bread - Scones Buttermilk Scones Bread - Scones Buttermilk Scones

Bread - Scones Buttermilk Scones
1 cu buttermilk 2-1/2 cups white flour 2 tsp. ammonium bicarbonate powder pinch of salt Preheat oven to 400° F.Stir the ammonium bicarbonate powder into a little of the buttermilk. Mix the flour and the remaining buttermilk. Put in your salt and the dissolved bi-carb with the flour and buttermilk and mix thoroughly. Roll out and cut into scones about 2-inches in diameter. Put on a lightly greased baking sheet. Bake in a 400 degrees oven for 15 minutes. Split them, spread with lashings of butter and serve hot. They go wonderfully with strawberry jam or other such delectables and

Bread - Scones Blueberry By Mimi Hiller Bread - Scones Blueberry By Mimi Hiller

Bread - Scones Blueberry By Mimi Hiller
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