CHERRY ALMOND SCONES
3/4 CUP DRIED CHERRIES OR CHERRY FLAVORED CRASINS
1 CUP BOILING WATER
3 CUPS FLOUR
3 TB SUGAR
1 TB BAKING POWDER
1/2 TSP SALT.
1/2 TSP CREAM OF TARTAR
1/2 CUP COLD BUTTER
1 EGG-SEPARATED
1/2 CUP SOUR CREAM
3/4 CUP HALF AND HALF
1 1/2 TSP ALMOND EXTRACT
POUR BOILING WATER OVER CHERRIES AND LET STAND FOR 10 MINUTES. COMBINE DRY INGREDIENTS AND CUT IN BUTTER UNTIL IT MAKES COARSE CRUMBS. BEAT EGG YOLK, THEN ADD SOUR CREAM, HALF AND HALF, AND ALMOND EXTRACT AND ADD TO THE DRY MIXTURE ALONG WITH THE CHERRIES THAT HAVE BEEN DRAINED. DIVIDE DOUGH INTO 2 BALLS AND PAT EACH BALL INTO A CIRCLE ABOUT 1/2 -3/4 INCH THICK. CUT INTO 6 WEDGES AND PLACE ONTO GREASED BAKING SHEET. BEAT EGG WHITE AND PAT ONTO DOUGH. SPRINKLE WITH ADDITIONAL SUGAR IF DESIRED. BAKE 375 FOR 15-20 MINUTES OR LIGHTLY BROWNED.
SOME TIPS THAT I USE; I GRATE THE COLD BUTTER INTO THE DRY INGREDIENTS WITH A GRATER AND THEN BLEND TO GET THE COARSE CRUMBS WITH A PASTRY BLENDER. YOU HAVE TO USE COLD BUTTER. I DO NOT KNEAD MY DOUGH-HANDLE IT AS LITTLE AS POSSIBLE. I JUST PAT IT OUT ONTO THE FLOURED SURFACE, BUT DO NOT KNEAD IT. HOPE THEY TURN OUT FOR YOU AND ENJOY!!
1 CUP BOILING WATER
3 CUPS FLOUR
3 TB SUGAR
1 TB BAKING POWDER
1/2 TSP SALT.
1/2 TSP CREAM OF TARTAR
1/2 CUP COLD BUTTER
1 EGG-SEPARATED
1/2 CUP SOUR CREAM
3/4 CUP HALF AND HALF
1 1/2 TSP ALMOND EXTRACT
POUR BOILING WATER OVER CHERRIES AND LET STAND FOR 10 MINUTES. COMBINE DRY INGREDIENTS AND CUT IN BUTTER UNTIL IT MAKES COARSE CRUMBS. BEAT EGG YOLK, THEN ADD SOUR CREAM, HALF AND HALF, AND ALMOND EXTRACT AND ADD TO THE DRY MIXTURE ALONG WITH THE CHERRIES THAT HAVE BEEN DRAINED. DIVIDE DOUGH INTO 2 BALLS AND PAT EACH BALL INTO A CIRCLE ABOUT 1/2 -3/4 INCH THICK. CUT INTO 6 WEDGES AND PLACE ONTO GREASED BAKING SHEET. BEAT EGG WHITE AND PAT ONTO DOUGH. SPRINKLE WITH ADDITIONAL SUGAR IF DESIRED. BAKE 375 FOR 15-20 MINUTES OR LIGHTLY BROWNED.
SOME TIPS THAT I USE; I GRATE THE COLD BUTTER INTO THE DRY INGREDIENTS WITH A GRATER AND THEN BLEND TO GET THE COARSE CRUMBS WITH A PASTRY BLENDER. YOU HAVE TO USE COLD BUTTER. I DO NOT KNEAD MY DOUGH-HANDLE IT AS LITTLE AS POSSIBLE. I JUST PAT IT OUT ONTO THE FLOURED SURFACE, BUT DO NOT KNEAD IT. HOPE THEY TURN OUT FOR YOU AND ENJOY!!
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