Scones
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.Scone recipes Preheat oven to 365 degrees Chocolate chip/Orange Scones In a mixer or bread machine with a paddle attachment, start slowly combining the flour-butter mix with 1/8—1/4 tsp. of orange zest. Speed up the mixer, add two large eggs and 1/2 cup of heavy cream. Mix for 2 minutes. Add 1/2 cup of chocolate chips ( I prefer the mini sized chocolate chips) during the last few seconds of mixing. Grease hands with butter and roll into 6 equal balls. Put each on a baking sheet with parchment paper. Bake for 20 minutes and then cover loosely with tin foil and bake for additional 10 minutes. Remove and let cool. : Cut one, very cold stick of butter into 1 1/2 cups of scone mix (I use a food processor to make it easier and faster), 1/8 tsp. salt and 4-5 tsp. of sugar until very well combined. No big chunks of butter should be left.Cranberry/orange scones ,: Follow the recipe above and simply replace chocolate with orange zest and dried cranberries .Cherry/berry scones: Follow the recipe above and simply replace chocolate with orange zest, dried cherries, cranberries and raspberries. Put your berries in the food processor and cut into smaller pieces for better results.Blueberry scones : Follow the recipe above and simply replace chocolate and orange zest with dried blueberries and lemon zest.Cinnamon/raisin: Follow the recipe above and simply replace chocolate and orange zest with 1 tsp. cinnamon and raisins.Icing While the scones are still warm from the oven, mix powdered sugar, a splash of vanilla, water or milk in a bowl. Make it thin enough to drizzle over the top of the scones. Ingredients; Tapioca starches, sorghum flour, millet flour, corn flour, potato starch, xanthan gum, guar gum, baking powder. |