Cream Scones America's Test Kitchen ~ Best Camping Kitchen

Add the cream and mix on medium speed until just combined. Blend the orange zest and cranberries into the flour mixture.

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Cut in butter with pastry blender until it looks like coarse cornmeal with a few slightly larger lumps.

Cream scones america's test kitchen. Place flour baking powder sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Cream and Currant Scones. Cool on a wire rack for at least 10 minutes.

You will also receive free newsletters and notification of Americas Test. Combine flour baking powder sugar and salt in mixing bowl. How we use your email address Americas Test Kitchen will not sell rent or disclose your email address to third parties unless otherwise notified.

Transfer dough to floured counter and shape dough into 8 scones. Combine the sugar flour baking powder and salt in a stand mixer fitted with the paddle attachment on medium speed until well blended about 1 minute. DIRECTIONS Adjust oven rack to middle position and heat oven to 425F.

These photos are of our Simple Cream Scones but the technique is the same. 16 tablespoons unsalted butter 2 sticks frozen whole see note above 1 12 cups fresh blueberries about 7 12 ounces picked over see note 2 cups unbleached all-purpose flour 10 ounces plus additional for work surface. 12 cup sugar 3 12 ounces plus 1 tablespoon.

Preheat oven to 425º. Recipe tweaked from Americas Test Kitchen. Beat an egg with a tablespoon of water together and brush the tops of the scones with the egg wash.

Remove the dough from the mixer pat into a 10-inch-diameter. To add glaze brush the tops of the scones with heavy cream and sprinkle with sugar. Transfer the baking sheet to the hot oven and bake until scones are light brown 12 to 15 minutes.

Use bench scraper or spatula to transfer scones to parchment-lined baking sheet. Bake until the scone tops are light brown 12 to 15 minutes for regular sized scones a bit less for mini. Americas Test Kitchen It is important to work the dough as little as possiblework quickly and knead and fold the dough only the number of times called for.

Cream Scones from Americas Test Kitchen Makes 8 The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor. Sprinkle clean counter lightly with extra flour and coat your hands with flour. Gently stir in fruit.

Your email address is required to identify you for free access to content on the site. Serve warm with butter.

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