Wednesday, June 6, 2012

Cream Scones






Cream Scones

Ingredients

2 cups flour

2 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

4 tablespoons butter

2 eggs, well beaten

½ cup cream



Method

1.                  Preheat the oven to 425°.

2.                  Lightly butter a cookie sheet.

3.                  Mix the flour, baking powder, sugar, and salt in a large bowl.  Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.

4.                  Add the eggs and cream and stir until blended. 

5.                  Turn out onto a lightly floured board and knead for about a minute.

6.                  Pat or roll the dough about ¾ inch thick and cut into wedges.

7.                  Place on the cookie sheet and bake for about 15 minutes.

 

Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Quick Breads”, page 600 of the Twelfth Edition. 

 
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Thank You! 
Shirley-Ann Pearman
Recipe Marketing
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Fruit Coffee Cake






Fruit Coffee Cake

Ingredients

1½ cups desired fruit

¾ cup water

1¼ cups sugar

2 tablespoons cornstarch

1¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup butter

1 beaten egg

½ cup buttermilk or sour milk

½ teaspoon vanilla

2 tablespoon butter



Method



1.                  In a medium saucepan combine fruit and water.  Bring to boiling; reduce heat.  Cover and simmer about 5 minutes or until fruit is tender.  Combine ¼ cup of the sugar and the cornstarch; stir into fruit.  Cook and stir over medium heat until mixture is thickened and bubbly.  Cook and stir 2 minutes more; set aside.

2.                  In a mixing bowl combine 1 ½ cups of the flour, baking powder, baking soda, and ¾ cup of the remaining sugar.  Cut in the ¼ cup butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture; set aside.

3.                  In another bowl combine egg, buttermilk or sour milk, and vanilla.  Add egg mixture all at once to flour mixture. 

4.                  Using a fork, stir just until moistened (batter should be lumpy).  Spread half of the batter into an ungreased 8x8x2-inch baking pan.  Spread fruit mixture over batter.  Drop remaining batter in small mounds atop filling.

5.                  Stir together remaining flour and remaining sugar.  Cut in the 2 tablespoons butter until mixture resembles coarse crumbs.  Sprinkle atop coffee cake.

6.                  Bake in a 350° oven for 40 to 45 minutes or until golden. 

7.                  Serve warm.  Serves 9.







Note:  Use blueberries or chopped peeled apple, apricots, peaches, or pineapple.  Or, use red raspberries, except omit simmering.



Note:  To make sour milk, place 1 ½ teaspoons lemon juice in 1 cup glass measuring cup.  Add enough milk to make ½ cup total liquid; stir.  Let mixture stand for 5 minutes before serving.





Fruit Coffee Cake was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Breads”, page 59. 


 
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Mariani Sun Ripened Mixed Fruit No Sugar Added Dried Fruit 36 Ounce Value Bag Mariani Sun Ripened Mixed Fruit No Sugar Added Dried Fruit 36 Ounce Value Bag
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------------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   
Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Thank You!
Shirley-Ann Pearman
Recipe Marketing
Marketing Sites
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