Wednesday, February 21, 2018

Whole Wheat Cream Scones With Loquat Jam

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Whole Wheat Cream Scones With Loquat Jam


3/4 cups flour
1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
3 tablespoons butter
1 egg (beaten)
1/4 cup cream and 2 tablespoons water
Loquat Jam


1.  Preheat oven to 400 degrees.

2.  Combine flour, baking powder, salt and sugar together.

3.  Add cold refrigerator butter and cut into flour mixture.

4.  Add milk, water and 3 tablespoons of beaten egg to flour mixture.  Blend together well.

5   Place on slightly flour board and knead slightly.

6.  Roll out to about 1/2 inch thick and cut either in wedges or round shape.  Brush with remaining egg mixture as egg wash.

7.  Place on an ungreased cookie sheet.

8.  Bake for 15 - 20 minutes or until golden brown.

9.  Serve warm with the Loquat Jam.

Loquat Jam Recipe

Whole Wheat Cream Scones With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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