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Receta Fruity Breakfast Scones
by Global Cookbook

Fruity Breakfast Scones
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Ingredientes

  • 1 1/2 c. all-purpose flour
  • 1 c. quick or possibly old-fashioned oatmeal, uncooked
  • 1/4 c. plus 1 Tbsp. granulated sugar (divided)
  • 1 1/2 tsp baking pwdr
  • 1 tsp grated lemon peel (yellow part only)
  • 1 tsp grnd ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 Tbsp. butter or possibly margarine, chilled (1/2 stick, see note)
  • 1/2 c. dry cranberries
  • 1/2 c. minced dry apricots
  • 1/4 c. golden brown raisins
  • 2/3 c. buttermilk
  • 1 x egg, lightly beaten

Direcciones

  1. Preheat oven to 400 degrees. Lightly spray cookie sheet with nonstick cooking spray.
  2. In large bowl, combine flour, oatmeal,1/4 c. sugar, baking pwdr, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives till mix resembles coarse crumbs. Stir in cranberries, apricots and raisins.
  3. Combine buttermilk and egg; add in to mix. Mix with fork just till dry ingredients are moistened.
  4. Transfer dough to a cookie sheet. Pat into an 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 Tbsp. sugar. Cut into 10 wedges with sharp knife; separate wedges slightly. Bake 12 to 14 min or possibly till light golden.
  5. Separate wedges; transfer to cooling rack. Serve hot.
  6. Note: Use real butter or possibly stick margarine which's at least 80 percent fat. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results