Scones 2
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Scones 2
Last updated 6/12/2012 1:22:26 AM. Recipe ID 55060. Report a problem with this recipe.
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      Title: Scones 2
 Categories: None
      Yield: 12 Servings
      2 c  Flour
      3 tb Brown sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 c  Margarine or butter
      8 oz Carton sour cream
      1    Beaten egg yolk
      1    Slightly beaten egg white
  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
  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

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Recipe ID 55060 (Apr 03, 2005)

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