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Full Online Book HomeLearning KitchenBread - Scones - Poppy Seed Almond Scones
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Bread - Scones -  Poppy Seed Almond Scones Post by :delbuzz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :996

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

Bread - Scones - Poppy Seed Almond Scones

2 c All-purpose flour
1/3 c Sugar
1 tb Poppy seeds
1 ts Baking powder
1/2 ts Salt
1/2 c Solid vegetable shortening, chilled and cut into bits
1/4 c Butter; unsalted, chilled and cut into bits
1/3 c Sour cream
1 lg Egg
2 ts Almond extract

Traditionally served with tea in the afternoon, scones are lovely at brunch, too.

Preheat the oven to 400°F.

Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal.

Whisk sour cream, egg and almond extract in a small bowl to blend. Add to the flour mixture in the food processor and pulse just until dough forms ball.

Transfer dough to a lightly floured work surface. Press dough into a 15x3-inch rectangle.
Cut into six 3x2 1/2-inch pieces. Cut each piece diagonally in half to form twelve triangles. Place the scones on a heavy baking sheet, spacing about 1-inch apart.

Bake until puffed and pale golden, about 15 minutes. Can be made as much as 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then re-warm in foil in a 350°F oven for about 8 minutes
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Bread - Scones -  Potato Scone Recipes By Jewel
1 cup cooked Mashed Potatoes (Use potatoes only, no butter or milk) 1 large Egg, beaten 1/4 teaspoon Salt 1/4 teaspoon Black Pepper 1/4 cup All-purpose Flour 5 strips Bacon, crisply cooked and crumbled 2 tablespoon Bacon Drippings In a large bowl, blend together the mashed potatoes, egg, salt, pepper, flour, and crumbled bacon. Stir gently until the dough holds together. Warm the bacon drippings in a heavy skillet over medium heat. Drop about 1/4 cup of the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Remove from

Bread - Scones -  Layered Jam Scone Bread - Scones - Layered Jam Scone

Bread - Scones -  Layered Jam Scone
2 cups flour 2 tbs. sugar 1 tbs. baking powder 1/4 tsp. salt 1/2 cup butter 1/2 cup milk 2 eggs, beaten 3/4 cup raisins or currants 1/2 cup thick strawberry jam Heat oven to 425 degrees F. Grease and flour an 8 inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. (It may help to soften the butter in a microwave oven, but it should not be melted until liquid.) Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured