Breakfast Scones

BREAKFAST SCONES

Breakfast Scones

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons sugar

1/4 cup cream

1 egg

3 tablespoons vegetable oil
2 tablespoons water
1 teaspoon vanilla

Raisins

Grated Cheddar Cheese

Combine the first four ingredients in a medium size bowl.

Make a well in the center.

Pour the next ingredients.

Fold or mix all together.

Knead and shape into round 6" x 2" circle.  Cut down the center on each side.

Bake 350° oven.  Grease with vegetable oil. Baking on one side and then turning over to the other side. ( in a pan fry way)

Serve warm.

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SCONE

https://pin.it/7nG6CyzVY

Best Scone

15 ingredients

Refrigerated

• 1 Egg, large

Baking & Spices

• 2 1/2 cups All purpose flour

• 1 1/2 tbsp Baking powder

• 1/2 cup Granulated sugar

• 3/4 tsp Kosher salt

• 1 1/2 cups Powdered sugar

• 1/3 cup Sugar

• 2 1/2 tsp Vanilla

Dairy

• 1/2 cup Butter

• 2 tbsp Butter, very soft

• 1 (8-oz) package Cream cheese

• 1/3 cup Heavy cream

• 1 tbsp Milk

• 1 More cream

• 1/3 cup Sour cream

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Here is a cordial invitation to join SFI, TripleClicks, Rewardicals etc.

Join here at this link for all that is included in SFI

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Throw Together Biscuit Scone

(99+)Shirley-Ann L. Pearman (@shirleyannlp) | TikTok

Wasn't feeling well for a few days.  However, felt a little better and realize I need something for breakfast in the morning.  Thought better make this now with whatever little ingredients I had on hand to have for breakfast.  Thank You .... ❤️.  About Combine 1 cup flour, 2 teaspoons baking powder and 3 tablespoons sugar (optional less or more) together,  Cut in 1 tablespoon butter, and 2 tablespoons Crisco,  Blend in little  cream and water to bring together.   Bring into a ball and flatten with hand or spatula.  Cut in fours and then again inside the fours or quarters.  Bake for approximately 15 - 20 minutes at 350°.  Cool and separate the cutting.

÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷÷

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Eggnog Cornmeal Johnny Bread

EGGNOG CORNMEAL JOHNNY BREAD

Eggnog Cornmeal Johnny Bread

Ingredients

3/4 cup flour

1/4 cornmeal

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup sugar 

1/4 cup butter (melted)

1/4 - 1/2 cup eggnog and milk 

Method

Combine all dry ingredients together.  Make a well and add butter, eggnog and milk, blend together well.

Roll out in a circle shape 1/4 inch thick.

Place on hot griddle with melted butter, cook like pancakes until cooked.

Serve warm with butter.

**********

All baking and photos by ShirleyAnn Pearman

Raisin Bran Muffins

RAISIN BRAN MUFFINS 

PHOTO ALBUM

R E C I P E 

Raisin Bran Muffins

Ingredients

¾ cup flour

¼ cup raisin bran cereal (crushed very fine with rolling pin)

¼ teaspoon salt

2 teaspoons baking powder

2 – 4 tablespoons sugar (depending on how sweet you prefer your muffins)

¼ cup melted butter
1 egg (beaten)

¼ cup sour cream

¼ cup water

1 teaspoon vanilla

Method

1.     Preheat oven to 350°.

2.     Grease or line muffin pans.

3.     Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.

4.     Make a well look effect in the center of flour mixture.

5.     Add melted butter, beaten egg, sour cream, water and vanilla.

6.     Fold in until well blended.

7.     Spoon into muffin cups about ¼ cup of mixture.

8.     Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown and baked.

9.     Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.

Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Raisin Bran Muffins location at Google Drive 

Kellogg's Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it's a good source of potassium.

* * * * * * *

Bran

From Wikipedia, the free encyclopedia

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.

The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.

Nutrients (%)	Wheat	Rye	Oat	Rice	Barley
Carbohydrates without starch	45–50	50–70	16–34	18–23	70–80
Starch	13–18	12–15	18–45	18–30	8–11
Proteins	15–18	8–9	13–20	15–18	11–15
Fats	4–5	4–5	6–11	18–23	1–2

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Whole Wheat Cream Scones With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1804120616277241&id=100000379609142

Whole Wheat Cream Scones With Loquat Jam

Ingredients

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

Method

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

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

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

Photography by ShirleyAnn Pearman







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Corn Flour Johnny Bread

CORN FLOUR JOHNNY BREAD

Photo 1

Photo 2

Corn Flour Johnny Bread

Ingredients

¾ cup flour

¼ cup corn flour

1½ baking powder

¼ cup sugar

¼ cup melted butter

¼ to ½ cup milk

¼ cup raisin (optional)

Method 

1.                  Sift flours, baking powder and sugar together.

2.                  Add melted butter and milk.  Blend all together.

3.                  Roll out on bread board with rolling pin accordingly to approximately ¼ inch thick.

4.                  Melt butter in frying pan and add the rolled out dough.

5.                  Fry in pan at medium temperature until each side is golden brown and center is done when baking pin or tooth pick is inserted comes out clean.

6.                  Cut in pie size pieces while warm.

7.                  Serve warm with butter, jams etc.

Corn Flour Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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ShirleyAnn Pearman

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Orange Blueberry Scones

ORANGE BLUEBERRY SCONES

Orange Blueberry Scones

Ingredients

3¼ cups all-purpose flour

⅔ cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

1 tablespoon orange juice plus enough milk to equal 1 cup

1 cup fresh blueberries

1 teaspoon grated orange peel

1 egg, lightly beaten

1 egg white

2 tablespoons granulated sugar

Method

1.                  Heat oven to 400°.  Spread a large sheet of parchment paper on countertop.

2.                  Combine flour, sugar, baking powder, baking soda and salt in large bowl.  Add butter; mix with pastry blender or for until mixture resembles coarse crumbs.  Gently stir orange juice-milk mixture into dough, along with blueberries, orange peel and egg. Just until combined.

3.                  With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.  Repeat, with remaining dough, spacing 2 inches apart.  Brush with egg white, sprinkle with sugar.  Cut halfway down but not through each circle, 6 wedges for each round.  Slide paper with dough onto baking sheet.

4.                  Bake at 400° for about 18 minutes or until golden brown.  Remove to wire rack to cool slightly.  Pull apart at cut lines Serve warm or at room temperature.

Orange Blueberry Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an edition of Family Circle Magazine (Cooking School) By Julie Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier and Prop Styling Cathy Cook

This particular recipe was removed at some time from the Magazine and placed in a collection of recipes I had been collecting.  Therefore, I don’t have the month and year to report.   Attached is a copy for your information.

https://drive.google.com/file/d/0B5WnHuJ90rZZc0VkRDBMYThNV00/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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