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2 Tb dark molasses (do not use blackstrap)
3/4 cup buttermilk
Melted butter
sugar
Instructions:
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Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,
baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried
currants. Melt 1/4 cup unsalted butter with dark molasses in heavy
small saucepan over low heat. Combine molasses mixture with buttermilk
and por into dry ingredients. Mix dough until just blended.
Gently knead dough on generously floured surface until smooth, about 20
turns. Divide dough in half. Pat out each dough piece into 5-inch
diameter round. Cut each dough round into 4 wedges. Transfer dough
wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with
melted butter. Sprinkle with sugar. Bake until scones are just firm to
the touch, about 20 minutes. Serve scones hot.
WHEAT AND HERB SCONES
From: vigil@esca.com (Sandra)
http://www.cs.cmu.edu/~mjw/recipes/bread/scones-coll.html (15 of 16) [12/17/1999 10:42:08 AM]
COLLECTION: Scones
Ingredients:
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1 1/2 Cup all purpose flour
1 1/2 Cup whole-wheat flour
1 Tbsp baking powder
1 tsp dry basil leaves
1/2 tsp dry oregano leaves
1/2 tsp dry thyme leaves
1/2 Cup butter or margarine
2 large eggs
1/2 Cup milk
Instructions:
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In a large bowl mix dry ingredients. Add butter, and cut into flour
mixture with a pastry cutter. Beat eggs and milk to blend, and set
aside 2 Tablespoons of egg-milk mixture. Add remainder to flour
mixture, and stir until just evenly moistened. Scrape dough onto a
floured board or surface and knead about 6 turns or until dough holds
together. Divide dough in half. Pat each half into a 3/4 inch thick
round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x
15 inch baking sheet. With a knife, cut each round not quite through,
to form 6 equal wedges. Brush rounds with reserved egg-milk mixture.
Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or
warm, breaking along scores.
mara
http://www.cs.cmu.edu/~mjw/recipes/bread/scones-coll.html (16 of 16) [12/17/1999 10:42:09 AM]
Scones
Scones
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 13 Oct 1993 18:05:23 GMT
From a hand written page from my Oz mum-in-law.
Measure 2 cups self-rising flour and 1/4 teaspoon salt. Rub in 2 level
dessertspoons butter. Mix lightly to soft dough with 3/4 cup milk.
Handle minimally to a slab 3/4" thick and cut into shape on floured board.
Glaze with milk. Place close together on greased and floured tray. Bake
in hot (400-450F) oven 12 - 15 minutes.
From a printout dated 4 Mar 91 of a recipe sent by Karen Hayward.
3 cups high grade flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
25g (1 oz) butter
about 1 cup milk
Sift dry ingredients, rub in butter and mix to a soft dough with milk,
knead on a lightly floured board, roll out, cut, place on lightly greased
and floured tray and bake in a hot oven 230C (450F) for 10-15 minutes
or until golden brown.
To this basic recipe you can add sugar, fruit, cheese, etc.
Hints for making scones.
Sift baking powder, flour and salt.
Rub in butter thoroughly but quickly and lightly using the tips of
your fingers, until mixture resembles breadcrumbs.
Mix in milk lightly and quickly, using a knife.
Make a soft dough.
Turn on a lightly floured board and knewad lightly.
Roll lightly to about 12-20mm (1/2 to 3/4 inch) thick. Cut into shapes.
The flour you use is important, use a flour with a high protein content.
http://www.cs.cmu.edu/~mjw/recipes/bread/scones.html (1 of 2) [12/17/1999 10:42:10 AM]
Scones
The recipe is made using a baking powder made with cream of tarter as
the main ingredient. If using a baking powder with a food phosphate as
the main ingredient, warm the milk slightly before use.
Mix lightly but quickly. Overhandling will result in a tougher product.
amyl
http://www.cs.cmu.edu/~mjw/recipes/bread/scones.html (2 of 2) [12/17/1999 10:42:10 AM]
Scones
Scones
From: csc80@cd.amdahl.com (Carol S. Cochrane)
Date: 31 Aug 93 14:55:55 GMT
Here's the scone recipe I learned in Jr. High Home Economics class
in Bermuda, so I figure it should be pretty authentic. I've had
good success with it.
Ingredients:
2 cups flour 1/4 cup sugar
3 tsp. baking powder 1/2 cup milk
1/2 tsp. salt 1 egg (beaten)
4 T. Crisco
Method:
Preheat oven to 450 degrees F. Lightly grease cookie sheet.
Mix dry ingredients and sugar, then cut in Crisco.
Combine beaten egg and milk.
Add egg mixture to dry ingredients and mix until it forms
a soft spongy dough.
Place dough on a lightly floured board and knead lightly until
smooth.
Divide dough in half and shape each half into a 3/4 inch thick
circle and score into 6 triangles. [See note.]
Brush top with a little egg or milk to help it brown better.
Place on tray and bake 10 to 15 minutes.
Variations:
Add 1/2 cup chopped dates, currants, raisins, or mixed peel.
OR Add 1/2 cup grated cheese.
[I think raisins are the most traditional addition. These
should be added to the dry ingredients. If you forget (as I
always seem to do), they can be kneaded in at the kneading stage.
Note: This is the original method. I found it difficult to get
the center to cook thoroughly this way. Instead, I generally
http://www.cs.cmu.edu/~mjw/recipes/bread/scones-2.html (1 of 2) [12/17/1999 10:42:14 AM]
Scones
roll the dough out to 1/2 inch thick and use a biscuit
cutter (or any round cookie cutter which is deep enough).
amyl
http://www.cs.cmu.edu/~mjw/recipes/bread/scones-2.html (2 of 2) [12/17/1999 10:42:14 AM]
Soft Pretzles
Soft Pretzles
From: melissab@melby.Eng.Sun.COM (Melissa Bruce, Special Projects Office)
Date: 17 Nov 1993 22:59:26 GMT
3 pkg. yeast
3 3/4 cup warm water
3 pinches sugar
6 tsp. salt
12-15 cups flour
Knead 10 minutes. Place in greased bowl and let rise until it doubles.
Make ropes 18 inches long and twist into pretzle shape.
Boil: 4 cups water
4 tsp. baking soda
Drop 3 pretzels in and boil 1 minute or until they float. Remove,
drain, and place on cookie sheet. Sprinkle with coarse salt.
Bake @ 475 degrees for 12 minutes.
Can be frozen. Reheat when room temp @ 200 degrees for a few minutes
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