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Receta Cranberry Buttermilk Scones
by Global Cookbook

Cranberry Buttermilk Scones
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Ingredientes

  • 3 c. Unbleached a-p flour
  • 1/4 c. Plus 2 t sugar
  • 1 3/4 tsp Baking pwdr
  • 1/4 tsp Salt
  • 10 Tbsp. (1 1/4 sticks) chilled, unsalted butter, cut into small pcs
  • 3/4 c. Dry cranberries
  • 1/2 c. Buttermilk
  • 3 lrg Large eggs
  • 1 tsp Water

Direcciones

  1. Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking pwdr and salt in large bowl. Add in butter, rub in with fingertips till mix resembles coarse meal. Add in cranberries. Whisk buttermilk and 2 Large eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just till soft dough forms. Divide dough into 2 pcs. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges.
  2. Whisk remaining egg with 1 t water in small bowl. Brush mix over scones. Sprinkle with 2 t sugar. Bake scones till golden brown, about 30 min. Cold 5 min. Invert scones onto platters. Turn right side up.
  3. Cut along score marks. Serve hot.