Why this recipe is so awesome My go-to scone recipe base used to be thisyogurt sconerecipe that I love. But, the one time my daughter was going to bake these scones, we were out of yogurt. So we used sour cream instead. Still perfect scones. I bake primarily with olive oil. It is...
Blueberry Scones made with “JIFFY” Blueberry Muffin Mix. This Recipe Uses: Blueberry Muffin Mix Blueberry flavors create a sweet muffin. Makes great pancakes and waffles. Information Recipes Buy Locally/Online Buy “JIFFY” Direct Yields: 8 Scones Ingredients 2 pkgs. “JIFFY” Blueberry ...
This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the...
An apricot scones recipe made with dried apricots, sour cream, milk, sugar, and butter. Try this flavorful scone recipe with your favorite jam for breakfast, brunch, or an afternoon tea. Sour cream in the recipe makes these scones light, moist, and delicious. These scones are pretty good ...
sour cream - full fat pineapple juice egg - 1 large vanilla extract butter diced candied pineapple pieces turbinado sugar - also known as sugar in the raw confectioner's sugar - for optional glaze See recipe card for quantities. Instructions: ...
The magazine version of this recipe brushes the scones with 2 tablespoons of whipping cream, sprinkles them with coarse decorating sugar, and bakes them at 400 degrees F (200 degrees C) for 12 to 14 minutes. 2,597home cooks made it!
Replace the sour cream:In case you’re out of sour cream, use an equal amount of Greek yogurt instead! Switch up the berries:Blueberries, blackberries, or raspberries can be swapped for the strawberries in this recipe. Use whatever berry that’s in season and ultra-fresh. You can’t go ...
Pingback: Feta + Sour Cream + Chives = Biscuit Bombs! « A Life of Whimsy Pingback: Friday Food Foto - Cuvee Napa Oh! Benedict - Misadventures with Andi Kelsey Joy says: January 9, 2013 at 4:35 pm GORGONZOLAAAAAA. Best scones I’ve ever made. Thanks for the recipe. Reply Kelsey Jo...
For the Chantilly Cream Place the cream and sugar into a large bowl and whisk until until soft peaks form. The cream should be soft, but still be able to hold its shape. Kitchen Notes SMALL BATCH This recipe also halves well to produce a smaller batch of scones. ...
Sure, but that would’ve added quite a bit to the recipe time, and I simply didn’t want to do that to any hungry bakers. After a few tests with cream as the additional dairy, it was clear that as the cream was significantly reduced, the scones lost some of the richness that makes...