Wheat Germ Scones - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: All purpose flour,
1/4 cup: Wheat germ,
1 tbsp: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt,
1/3 cup: Golden or dark raisins,
3/4 cup: Plus 1 T buttermilk,
1/2 tsp: Baking soda,
2 tbsp: , (1/4 stick) unsalted butter, melted, cooled
Directions:
Preheat oven to 350F. Lighdy butter heavy large baking sheet. Combine
first 5 ingredients in bowl. Add raisins; toss to coat. Mix 1/4 C
buttermilk and baking soda in cup. Add buttermilk mixture and butter
to dry ingredients; stir until just blended (do not overmix). Gather
dough together, adding 1 T buttermilk to moisten any dry particles.
Transfer dough to lightly floured surface; shape into round. Using
rolling pin, flatten dough to 7-inch-diameter round. Transfer to
prepared baking sheet. Cut round into 8 wedges; leave wedges in
place. Bake scones 15 minutes. Increase oven temperature to 450F;
bake until scones are light golden, about 8 minutes more. Serve warm.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
first 5 ingredients in bowl. Add raisins; toss to coat. Mix 1/4 C
buttermilk and baking soda in cup. Add buttermilk mixture and butter
to dry ingredients; stir until just blended (do not overmix). Gather
dough together, adding 1 T buttermilk to moisten any dry particles.
Transfer dough to lightly floured surface; shape into round. Using
rolling pin, flatten dough to 7-inch-diameter round. Transfer to
prepared baking sheet. Cut round into 8 wedges; leave wedges in
place. Bake scones 15 minutes. Increase oven temperature to 450F;
bake until scones are light golden, about 8 minutes more. Serve warm.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp