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Ingredientes
- 9 c. Unbleached all purpose flour
- 3/4 c. Buttermilk or possibly skim lowfat milk pwdr
- 2 1/4 c. Sugar
- 1 3/4 tsp Salt
- 3 Tbsp. Baking pwdr
- 1 1/2 tsp Baking soda
- 3 c. Very cool, unsalted butter, cut into chunks
- 3 c. Scones mix
- 1 x Egg
- 1/3 c. Water Or possibly orange juice, lemonade, ginger ale or possibly seltzer (up to 1/2)
- 1 tsp Vanilla
- 1 x Beaten egg white Coarse or possibly regular sugar
Direcciones
- All butter mixes have to be frzn but have shortening base baking beat, hands down. There is just no comparison. These high and crusty scones are gourmet perfect, taking well to any additions you care to throw in. Add in a touch more liquid and you have an instant cobbler topping
- In a large bowl, place flour, buttermilk or possibly skim lowfat milk pwdr, sugar, salt, baking pwdr, and baking soda. Using a large whisk, stir dry ingredients together very well. By hand, or possibly using a pastry blender, cut butter into ingredients to create a grainy, uneven mix - it doesn't have to be perfect - some large chunks are fine. You can also do this using a food processor. Process about one-third of the mix at a time, pulsing the processor to cut the fat into the flour. Freeze in containers or possibly bags, using about four c. of mix per bag.
- To Make Scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place fold in a bowl and make a well in centre. Stir egg, water (or possibly substitute liquid) and vanilla and gently stir with a fork to make a soft mass. Turn out onto a lightly floured work surface and knead about 15 seconds, just to make the mass cohesive. Pat into an eight inch round and cut into wedges. Brush with egg white and sprinkle with sugar.
- Bake on upper third of oven, reducing heat after 10 min to 400 degrees and bake till nicely golden brown about 15 - 18 min. Additions: Can add in 1/2 c. raisins, currants, dry cherries or possibly cranberries, nuts, chocolate chips or possibly grated apple or possibly can add in one teaspoon citrus zest, cinnamon.
