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Full Online Book HomeLearning KitchenBread - Scones - Potato Scone Recipes By Jewel
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Bread - Scones -  Potato Scone Recipes By Jewel Post by :sn13biz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2112

Click below to download : Bread - Scones - Potato Scone Recipes By Jewel (Format : PDF)

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 the pan and drain on paper towels. Serve warm, with eggs the way you like them!

Serves 3-4, Makes 6-8 scones

Caribbean Scones

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup mashed cooked sweet potatoes
3 tablespoons melted and cooled butter, divided
honey, if desired

Preheat oven to 375 degrees F. Grease a baking sheet and set aside.

Sift flour, baking powder, and salt into a large bowl; stir in sugar. In a large bowl thoroughly mix sweet potatoes and 1 1/2 tables melted butter with a fork. Add dry ingredients and mix to form a soft dough.

Turn out onto floured surface. Roll out with a floured rolling pin to make a round 1/2-inch-thick dough. Cut into rounds with a 2-inch floured biscuit cutter. Place 1 to 1 1/2 inches apart on baking sheet. Brush tops with remaining 1 1/2 tablespoons butter.

Bake 30 minutes or until puffed and light brown. Split and serve warm with butter and honey.

10 scones
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Bread - Scones -  Scone Recipes By Ingrid Bread - Scones - Scone Recipes By Ingrid

Bread - Scones -  Scone Recipes By Ingrid
2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ginger, ground 1/2 teaspoon allspice, ground 1/2 teaspoon nutmeg, ground 1/4 teaspoon salt 1/4 cup vegetable shortening 1/4 cup light brown sugar 1 cup solid-pack pumpkin 1/4 cup plain yogurt 2 tablespoons cream or milk Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin, yogurt and cream. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and

Bread - Scones -  Poppy Seed Almond Scones Bread - Scones - Poppy Seed Almond Scones

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