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Full Online Book HomeLearning KitchenBread - Scones - Cherry Almond Scones
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Bread - Scones -  Cherry Almond Scones Post by :58538 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2811

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

Bread - Scones - Cherry Almond Scones

1 cup dried red tart cherries
2/3 cup hot water
3/4 cup buttermilk
2 eggs, separated
2 Tblsp. brown sugar
1-1/2 tsp. almond extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, very cold and cut in small cubes
1/2 cup sliced almonds

Preheat oven to 425° F. Lightly grease large sheet pan or line with parchment paper. In a small deep bowl, pour hot water over dried cherries. Let stand for 5 minutes and then drain well. Pat dry with paper towel and set aside.

In a 2-cup glass measure or small bowl, combine buttermilk, egg yolks, brown sugar and almond extract. Whisk lightly with fork until smooth and even in color. Set both aside.

In food processor or large bowl, combine flour, baking powder, soda and salt. Pulse or stir with fork, evenly distributing dry ingredients. Toss cold butter cubes into flour mixture and pulse or stir to coat. If using food processor, pulse in 10-second spurts to cut butter into flour mixture. Alternatively, by hand use a pastry blender with quick strokes. Mixture should resemble coarse crumbs with no large pieces of butter remaining.

Add cherries to flour mixture and stir to coat. Make a well in the center of the flour mixture and pour in the liquid ingredients. Stir very lightly with fork and finish incorporating dry ingredients with a hand scraper or your fingers. Use a gently pressing motion to combine the dry and wet ingredients. Do not over mix. Allow to rest for 2 minutes.

Turn dough onto lightly floured surface. Sprinkle top of dough with flour and pat gently to form a disk. Roll to 3/4-inch thickness and cut with 2-inch round cutter that has been dipped in flour. Place on baking sheet, 2 inches apart.

In small cup, add 1/4 tsp. salt to the reserved egg whites and lightly whisk with fork. Brush tops of scones with egg white mixture and sprinkle with almond slices. Bake until tops are golden brown, about 12-15 minutes.

Serve warm with butter and honey or light cream cheese. Serves 12.

Nutrition values per serving: 226 calories, 11 g fat, 28 g carbohydrates, 1 g fiber, 5 g protein, 58 mg cholesterol, 233 mg sodium.

Baker's hint: When cutting scones, the cherries may stick out of the dough. Roll dough between palms of lightly floured hands and press cherries back into the dough.

From the Chicago Daily Herald 3/12/01.
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1/2 cup currants, soaked in boiling water for 15 minutes 4 cups flour 1/4 cup sugar 2 tablespoons baking powder 1 teaspoon salt 8 tablespoons cold unsalted butter, cut into bits 1 3/4 cups half-and-half 1 egg, beaten with 1 teaspoon sugar, for glaze Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and

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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.