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Blueberry Scones PHOTO: BRYAN GARDNER; ... (or more) heavy cream. Directions. Scones. Preheat oven to 400°. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter and ...
Preheat the oven to 500 degrees. Yes, that’s right! Alton Brown said it was OK. Start by sifting all of the dry ingredients into a mixing bowl.
In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour. Add the zest, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it. Add the heavy cream and sour cream. Pulse until the dough comes ...
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended.
Unlike British scones, which are lighter and traditionally served with clotted cream and jam, American scones contain more butter and sugar, making them richer and intended to be eaten on their own. They are usually triangular, and often contain fruit such as blueberries or sultanas, or such flavorings as pumpkin, cinnamon or chocolate chips ...
Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big ...
In parts of Scotland they are also referred to as drop scones or dropped scones. [ 43 ] [ 44 ] [ 45 ] They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar.
Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. [5] Berry pie, including with blueberries, was documented as early as 1872 in the Appledore Cook Book .