These scones always get rave reviews. My husband and kids fight over who gets the last one. I love them as well. Thank you Betty Crocker.
1 3/4 C all-purpose flour
3 TBSP sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 C firm butter
1 large egg, beaten
1/2 C currants or raisins (I use dried cranberries)
4 -6 TBSP half and half
1/2 C white chocolate chips
Heat oven to 400 degrees.
Mix flour, 3 TBSP sugar, baking powder and salt in large bowl. Cut in butter using pastry blender. Stir in egg, currants, white chocolate chips and just enough of the 4 to 6 TBSP half and half so dough leaves bowl.
Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not seperate wedges. Brush with additional half and half; sprinkle with sugar.
Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet; carefully seperate wedges, serve warm.
Showing posts with label breakfast pastry. Show all posts
Showing posts with label breakfast pastry. Show all posts
Wednesday, February 2, 2011
Tuesday, January 11, 2011
Feather-Light Doughnuts
I made these wonderful doughnuts while at my parents. It was great to come in from sledding to fresh, warm doughnuts! My family say that these are the best ones that I make. Sorry, grandma!
I got this recipe from my The Complete Guide To Country Cooking cookbook.
2 pkgs active dry yeast
1 1/2 C warm milk (110-115 degrees)
1 C cold mashed potatoes
1 1/2 C sugar, divided
1/2 C vegetable oil
2 tsp salt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
5 1/2 to 6 C all- purpose flour
1/2 rsp ground cinnamon
Cooking oil for frying
In a large minxing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 C sugar, oil salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350 degrees; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while warm.
Makes about 2 to 2 1/2 dozen doughnuts
I got this recipe from my The Complete Guide To Country Cooking cookbook.
2 pkgs active dry yeast
1 1/2 C warm milk (110-115 degrees)
1 C cold mashed potatoes
1 1/2 C sugar, divided
1/2 C vegetable oil
2 tsp salt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
5 1/2 to 6 C all- purpose flour
1/2 rsp ground cinnamon
Cooking oil for frying
In a large minxing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 C sugar, oil salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350 degrees; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while warm.
Makes about 2 to 2 1/2 dozen doughnuts
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