Have you a Recipe for Fruit Scones Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is a delicious one !.!.!.!.!.!.!. = )
Cranberry Orange Scones
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F!.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest!. Add the cold butter and mix at the lowest speed until the butter is the size of peas!. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture!. Mix until just blended!. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended!.
Dump the dough onto a well-floured surface and knead it into a ball!. Flour your hands and a rolling pin and roll the dough 3/4-inch thick!. You should see small bits of butter in the dough!. Keep moving the dough on the floured board so it doesn't stick!. Flour a 3-inch round plain or fluted cutter and cut circles of dough!. Place the scones on a baking pan lined with parchment paper!. Collect the scraps neatly, roll them out, and cut more circles!.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked!. The scones will be firm to the touch!. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones!.Www@FoodAQ@Com
Cranberry Orange Scones
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F!.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest!. Add the cold butter and mix at the lowest speed until the butter is the size of peas!. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture!. Mix until just blended!. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended!.
Dump the dough onto a well-floured surface and knead it into a ball!. Flour your hands and a rolling pin and roll the dough 3/4-inch thick!. You should see small bits of butter in the dough!. Keep moving the dough on the floured board so it doesn't stick!. Flour a 3-inch round plain or fluted cutter and cut circles of dough!. Place the scones on a baking pan lined with parchment paper!. Collect the scraps neatly, roll them out, and cut more circles!.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked!. The scones will be firm to the touch!. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones!.Www@FoodAQ@Com
as for the ingredients you will need the following
1/2 teaspoon baking soda
1/2 cup sour cream
2 cups of flour
Two teaspns milk
Qtr of a teaspoon salt
3 tblspoons sugar
1/3rd cup butter
Single egg (beaten lightly)
Cup dried fruit (of your choice)
2 teaspns baking powder
1 tablespoon of sugar
To make your fruit scones follow the following steps;
1) Pre-heat your oven to 4 hundred degrees!.
2) Grease baking sheet - do this lightly!.
3) In a medium sized mixing bowl and mix the flour, baking powder, baking soda, sugar, salt!.
4) Slice in butter with fork until mixture is crumbly!.
5) Add in egg together with the sour cream!.
6) Stir until dry ingredients are moist and then mix in your fruit!.
7) Flatten scone mixture dough onto a lightly floured area
8) Knead lightly 5 times!.
9) Flatten dough to an 8 inch square on a greased baking sheet!.
10) Brush top of dough mix with milk
11) Spread 1 tablespoon of sugar!.
12) Cut out 8 wedges using a scone cutting tool!.
Bake your mixture at 400 degs for 15 mins or until golden brown!.
Serve warm!.Www@FoodAQ@Com
1/2 teaspoon baking soda
1/2 cup sour cream
2 cups of flour
Two teaspns milk
Qtr of a teaspoon salt
3 tblspoons sugar
1/3rd cup butter
Single egg (beaten lightly)
Cup dried fruit (of your choice)
2 teaspns baking powder
1 tablespoon of sugar
To make your fruit scones follow the following steps;
1) Pre-heat your oven to 4 hundred degrees!.
2) Grease baking sheet - do this lightly!.
3) In a medium sized mixing bowl and mix the flour, baking powder, baking soda, sugar, salt!.
4) Slice in butter with fork until mixture is crumbly!.
5) Add in egg together with the sour cream!.
6) Stir until dry ingredients are moist and then mix in your fruit!.
7) Flatten scone mixture dough onto a lightly floured area
8) Knead lightly 5 times!.
9) Flatten dough to an 8 inch square on a greased baking sheet!.
10) Brush top of dough mix with milk
11) Spread 1 tablespoon of sugar!.
12) Cut out 8 wedges using a scone cutting tool!.
Bake your mixture at 400 degs for 15 mins or until golden brown!.
Serve warm!.Www@FoodAQ@Com
Blueberry Scones
Makes 8 scones depending on how big/small you like them
INGREDIENTS:
2 cups all-purpose flour
1/2 cup blueberries
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1 large egg -- beaten
1 tsp!. lemon zest
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup heavy whipping cream
1/4 cup buttermilk
1 large egg -- beaten
1 tablespoon heavy cream
DIRECTIONS:
1!. Preheat oven to 375 °F (190 °C) with rack in center of oven!. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil!. To make the glaze, mix together the beaten egg with the cream!. Set aside!.
2!. In a large bowl, combine the flour, sugar, baking powder and salt!. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips!. This mixture should look like coarse crumbs!. In a small measuring cup, combine the whipping cream, buttermilk, beaten egg, lemon zest, vanilla and lemon extracts!. Make a well in the center of the dry ingredients and add the liquid, stirring with a wood over-mix until the batter forms moist clumps!. The batter will be sticky!. Do not over mix!. Carefully, add the blueberries!.
3!. Gather dough together with your hands and transfer to a lightly floured surface!. Gently knead for about 10 seconds until dough forms a ball and is smooth!. Pat dough into a 7 inch (17!.5 cm) circle that is about 1 inch (2!.5 cm) thick!. Using a sharp knife, cut circle into 8 triangular sections!. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet!. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired)!.
4!. Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean!. Remove from oven!. Transfer to a wire rack to cool!.Www@FoodAQ@Com
Makes 8 scones depending on how big/small you like them
INGREDIENTS:
2 cups all-purpose flour
1/2 cup blueberries
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1 large egg -- beaten
1 tsp!. lemon zest
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup heavy whipping cream
1/4 cup buttermilk
1 large egg -- beaten
1 tablespoon heavy cream
DIRECTIONS:
1!. Preheat oven to 375 °F (190 °C) with rack in center of oven!. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil!. To make the glaze, mix together the beaten egg with the cream!. Set aside!.
2!. In a large bowl, combine the flour, sugar, baking powder and salt!. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips!. This mixture should look like coarse crumbs!. In a small measuring cup, combine the whipping cream, buttermilk, beaten egg, lemon zest, vanilla and lemon extracts!. Make a well in the center of the dry ingredients and add the liquid, stirring with a wood over-mix until the batter forms moist clumps!. The batter will be sticky!. Do not over mix!. Carefully, add the blueberries!.
3!. Gather dough together with your hands and transfer to a lightly floured surface!. Gently knead for about 10 seconds until dough forms a ball and is smooth!. Pat dough into a 7 inch (17!.5 cm) circle that is about 1 inch (2!.5 cm) thick!. Using a sharp knife, cut circle into 8 triangular sections!. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet!. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired)!.
4!. Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean!. Remove from oven!. Transfer to a wire rack to cool!.Www@FoodAQ@Com
FRUIT SCONES
Yield: 18 Servings
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
6 tb Cold butter,
-cut in small pieces
1/2 c Raisins (plumped)
1 Egg, beaten
1 c Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter
A little heaver than plain scones!. Make them slightly smaller than
normal and serve without jam or cream!.
Preheat oven to 425F (220C)!. Lightly grease a large baking sheet; set
aside!. Sift flour, baking powder, baking soda, and salt into a large
bowl!. Stir in sugar!. With your fingers, rub in butter pieces until
mixture is crumbly!. Mix in raisins!. With a form, stir in egg,
yogurt and lemon peel and blend well to make a dough that BARELY
holds together (you may need to press dough together with your
hands)!. Turn out onto a floured surface!. Roll out with a floured
rolling pin or pat dough with your hands to make a round about
1/2-inch thick!. Cut in rounds with a 1 1/2 inch fluted or plain
cookie cutter!. Place 1 to 1 1/2 inches apart on baking sheet; brush
tops lightly with milk!. Bake 10 to 12 minutes or until scones are
well risen and golden!. Transfer to a wire rack to cool for 5
minutes!. Split and serve warm with butter!. Makes about 18 scones
APPLE-CINNAMON SCONES
Yield: 12 Servings
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/3 c Margarine
1 sm Apple, peeled and cored
1 c Quick-cooking rolled oats
2 Egg whites
2 tb Apple juice or skim milk
2 tb Honey
Skim milk
Combine the flours, baking powder, and cinnamon in a bowl!. Cut in the
margarine until the mixture resembles coarse crumbs!. Chop the apple!.
Stir in the apple and rolled oats!. Add the egg whites, apple juice or
milk, and honey; mix well!. The dough will be sticky!.
Spray a baking sheet with nonstick coating!. Pat dough into a 7-inch
circle on the baking sheet with floured hands!. Use a long,
thin-bladed spatula to cut into 12 wedges!. Separate the wedges,
leaving 1/4 inch between them!. Brush with a little skim milk!. Bake in
a 400 F oven until golden, 10 to 12 minutes!. Serve warm!.
Makes 12 scones!.
ORANGE-CINNAMON SCONES!. Prepare the Apple-Cinnamon Scones as above,
except stir 1 teaspoon finely shredded orange peel into the flour
mixture and substitute 1/2 cup currants for the apple and 3
tablespoons orange juice for the apple juice!. Shape and bake as
directed!.
Sweet Cherry Pecan Scones
2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries
Glaze
1 egg
1 tablespoon water
Sugar
Preheat oven to 400 degrees F!. Grease a large baking sheet or line with parchment paper set aside!.
In a mixing bowl, stir together biscuit mix, sugar and pecans!. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough!.
With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet!. Gently flatten each scone with the palm of your hand!. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar!.
Bake scones for 12 to 15 minutes or until light gold!. Serve at room temperature!. Makes about 8 scones!.
To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags!. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour!.Www@FoodAQ@Com
Yield: 18 Servings
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
6 tb Cold butter,
-cut in small pieces
1/2 c Raisins (plumped)
1 Egg, beaten
1 c Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter
A little heaver than plain scones!. Make them slightly smaller than
normal and serve without jam or cream!.
Preheat oven to 425F (220C)!. Lightly grease a large baking sheet; set
aside!. Sift flour, baking powder, baking soda, and salt into a large
bowl!. Stir in sugar!. With your fingers, rub in butter pieces until
mixture is crumbly!. Mix in raisins!. With a form, stir in egg,
yogurt and lemon peel and blend well to make a dough that BARELY
holds together (you may need to press dough together with your
hands)!. Turn out onto a floured surface!. Roll out with a floured
rolling pin or pat dough with your hands to make a round about
1/2-inch thick!. Cut in rounds with a 1 1/2 inch fluted or plain
cookie cutter!. Place 1 to 1 1/2 inches apart on baking sheet; brush
tops lightly with milk!. Bake 10 to 12 minutes or until scones are
well risen and golden!. Transfer to a wire rack to cool for 5
minutes!. Split and serve warm with butter!. Makes about 18 scones
APPLE-CINNAMON SCONES
Yield: 12 Servings
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/3 c Margarine
1 sm Apple, peeled and cored
1 c Quick-cooking rolled oats
2 Egg whites
2 tb Apple juice or skim milk
2 tb Honey
Skim milk
Combine the flours, baking powder, and cinnamon in a bowl!. Cut in the
margarine until the mixture resembles coarse crumbs!. Chop the apple!.
Stir in the apple and rolled oats!. Add the egg whites, apple juice or
milk, and honey; mix well!. The dough will be sticky!.
Spray a baking sheet with nonstick coating!. Pat dough into a 7-inch
circle on the baking sheet with floured hands!. Use a long,
thin-bladed spatula to cut into 12 wedges!. Separate the wedges,
leaving 1/4 inch between them!. Brush with a little skim milk!. Bake in
a 400 F oven until golden, 10 to 12 minutes!. Serve warm!.
Makes 12 scones!.
ORANGE-CINNAMON SCONES!. Prepare the Apple-Cinnamon Scones as above,
except stir 1 teaspoon finely shredded orange peel into the flour
mixture and substitute 1/2 cup currants for the apple and 3
tablespoons orange juice for the apple juice!. Shape and bake as
directed!.
Sweet Cherry Pecan Scones
2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries
Glaze
1 egg
1 tablespoon water
Sugar
Preheat oven to 400 degrees F!. Grease a large baking sheet or line with parchment paper set aside!.
In a mixing bowl, stir together biscuit mix, sugar and pecans!. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough!.
With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet!. Gently flatten each scone with the palm of your hand!. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar!.
Bake scones for 12 to 15 minutes or until light gold!. Serve at room temperature!. Makes about 8 scones!.
To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags!. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour!.Www@FoodAQ@Com