Scones 2 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour,
3 tbsp: Brown sugar,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 cup: Margarine or butter,
8 ounce: Carton sour cream,
1: Beaten egg yolk,
1: Slightly beaten egg white,
Directions:
1. In a large mixing bowl, stir together flour, sugar, soda, salt and
powder. Use only 1/2 tsp salt at this time. Using a pastry blender,
cut in margarine or butter till mixture resembles coarse crumbs. Make
a well in the center.
2. In a small bowl, stir together sour cream and egg yolk; add all
at once to flour mixture. With a fork, stir till combined (note, this
mixture may seem a little dry).
3. Turn dough onto a lightly floured surface. Quickly knead the
dough, by gently folding and pressing for 10-12 strokes or till
nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut
into 12 wedges.
4. Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white. Bake at 400F for 10-12 minutes or till lightly
brown. Cool on a wire rack for 10 minutes. Serve warm. Per serving:
165 cal
VARIATIONS:
Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup
snipped dired sweet cherries or raisins to cover. Let stand for 5
minutes, drain well. Prepare scones as directed, except toss the
drained cherries and 1 tsp. finely shredded orange peel into the
margarine-flour mixture before adding the sour cream mixture.
Continue as directed, except omit the egg white for brushing. To
glaze the baked scones, in a small mixing bowl, sitr together 1 cup
sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir
in more orange juice, 1 tsp at a time, till of a drizzling
consistency. Driz- zle atop warm scones.
Calories: 213 =======================================================
============== =
Savory Rosemary Scones:
Prepare Scones as directed, except substitute 1 T granulated sugar
for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp
dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients.
After brushing scones with egg white, sprinkle with additional rose-
mary if desired.
Calories: 156 each
Source from luhu.jp
powder. Use only 1/2 tsp salt at this time. Using a pastry blender,
cut in margarine or butter till mixture resembles coarse crumbs. Make
a well in the center.
2. In a small bowl, stir together sour cream and egg yolk; add all
at once to flour mixture. With a fork, stir till combined (note, this
mixture may seem a little dry).
3. Turn dough onto a lightly floured surface. Quickly knead the
dough, by gently folding and pressing for 10-12 strokes or till
nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut
into 12 wedges.
4. Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white. Bake at 400F for 10-12 minutes or till lightly
brown. Cool on a wire rack for 10 minutes. Serve warm. Per serving:
165 cal
VARIATIONS:
Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup
snipped dired sweet cherries or raisins to cover. Let stand for 5
minutes, drain well. Prepare scones as directed, except toss the
drained cherries and 1 tsp. finely shredded orange peel into the
margarine-flour mixture before adding the sour cream mixture.
Continue as directed, except omit the egg white for brushing. To
glaze the baked scones, in a small mixing bowl, sitr together 1 cup
sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir
in more orange juice, 1 tsp at a time, till of a drizzling
consistency. Driz- zle atop warm scones.
Calories: 213 =======================================================
============== =
Savory Rosemary Scones:
Prepare Scones as directed, except substitute 1 T granulated sugar
for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp
dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients.
After brushing scones with egg white, sprinkle with additional rose-
mary if desired.
Calories: 156 each
Source from luhu.jp
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