Fruit scone recipes
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tbsp. baking powder
- 3 tbsp. maple syrup
- 3 tbsp. liquid egg substitute
- ¾ cup pears finely chopped
- 1 medium pear
- 1/3 cup raisins
- 2-3 tbsp. skim milk
Method
- Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.
- Combine the flours and baking powder and stir to mix well. Stir in the syrup, egg substitute, pears, currants and just enough of the milk to form a stiff dough.
- Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk.
- Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot.
Anett has contributed to these popular cooking recipes:
Ingredients
- ½ lb. flour
- 1.5 oz. butter
- ½ tbsp. baking powder
- ½ tbsp. cream of tartar
- 1 or 2 tbsp. caster sugar
- pinch salt
- buttermilk or milk
Method
- 1. Sieve the dry ingredients and rub in the butter. Add enough buttermilk to make a soft elastic dough.
- 2. Knead lightly on a floured board, roll out, then cut into rounds.
- 3. Put on a greased tray and bake in a quick oven for 10-15 minutes.
Marty has contributed to these popular cooking recipes:
Ingredients
- 1 ¾ cup all-purpose flour
- 2 tbsp. sugar
- 2 ½ tsp. baking powder
- ½ tsp Salt
- 6 tbsp. butter
- 1 tbsp. instant coffee powder
- 1 tbsp. water
- 2 eggs slightly beaten
- ¼ cup milk
- 1 cup grape-nuts
- ½ cup raisins
- --------- sugar glaze
- 1/8 tsp. instant coffee powder
- 1 tbsp. water
- ¼ cup powdered sugar
Method
- Preheat oven to 425 degrees, grease baking sheets.
- Mix flour with sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Dissolve instant coffee in water, combine eggs and milk, and add coffee. Stir into flour mixture, blending well.
- Add cereal and raisins. Turn dough out onto a floured surface, pat into a 12 x 4-inch rectangle. With a sharp knife, cut dough into three 4-inch squares, cut each square into 4 triangles.
- Place on baking sheets and bake for 10 to 12 minutes. To prepare glaze, dissolve instant coffee in water. Add to powdered sugar and blend well. Brush over warm scones.
Be the first to comment
Add comment