Scones

I can't say, but you will not believe how delicious these scones are. Even if your not a scone person (like my sister), I would defiantly recommend you try this. The lovely smell and soft texture is simply unbeatable. 

Green Onion Scones
 The variations can go on and on. But I decided to try something different with this slightly sweet scone and add in scallions which are normally accompanied in salty dishes. With a little tweaking of the recipe, it turned out fabulous. Who knew?
Raisin Wheat Scones
Scones
recipe from George Greenstein author of Secrets of a Jewish Baker

3 cups unbleached all-purpose flour
1/4 cup sugar
6 tbsp. unsalted butter or margarine, softened
1 1/2 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground cardamom (opt.)
1 cup light cream, evaporated skim milk, or plain yogurt
1 egg, lightly beaten
 3/4 cup dried currants or raisins (opt.)

Tips for freezing: You can freeze the cut out rounds of dough on a plate or in a container with layers of plastic between each layer. When baking, follow the same step but add a few more minutes. Or you can take  already baked scones and freeze them in a airtight containers and heat them up in a toaster oven.
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