There isn't a lot of preamble here. These are some nice simple scones. I got the recipe from my father, and I must admit his are usually better than mine, but mine are still reasonably tasty. The only note on this is that you shouldn't let the butter get too soft; since you're cutting it in rather than blending, you're going to want it to stay somewhat chunky.
tea scones
3 cups sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 teaspoon salt
3/4 cup butter
3/4 cup raisins (optional)
1 cup buttermilk (or 1 tablespoon lemon juice then fill to 1 cup w/ milk)
Combine flour, baking powder, baking soda, sugar, and salt. Cut butter into mixture until it resembles course meal. Add raisins.
Gradually add buttermilk and mix until dough clings.
Turn onto floured board and pat into 1/2 inch thick round. Cut and place on greased baking sheet. Bake 15 minutes at 425 degrees. Watch closely.
Monday, January 17, 2011
Thursday, January 13, 2011
butter crescent cookies
'Twas the night before Christmas and I decided I was just going to go ahead and make my mother's incredibly unhealthy crescent cookie recipe because life is short and butter is tasty.
There's not a lot to say about this. You really are supposed to mix these by hand. Also, for whatever reason, my mother assures me that you cannot double this recipe, because the dough simply won't mix properly. I can't vouch for the accuracy of that, because I've never tried it.
buttery crescent cookies
1/2 cup confectioner's sugar (plus extra for topping)
1 cup all-purpose flour
1/2 cup cornstarch
3/4 cup butter, softened
Preheat oven to 375°.
In large bowl, combine dry ingredients, then add butter and combine, by hand. (By hand = stick your hands in there and squish the sucker.) Make roughly crescent shaped cookies from approx one slightly rounded teaspoon worth of dough.
Place on cookie sheet. Bake 12 minutes or until lightly golden. Place on wire rack to cool.
Once cookies have cooled somewhat but not completely, put them in a container with some more confectioner's sugar and agitate gently. Consume and enjoy. Then buy larger pants, because after these you'll need 'em.
There's not a lot to say about this. You really are supposed to mix these by hand. Also, for whatever reason, my mother assures me that you cannot double this recipe, because the dough simply won't mix properly. I can't vouch for the accuracy of that, because I've never tried it.
buttery crescent cookies
1/2 cup confectioner's sugar (plus extra for topping)
1 cup all-purpose flour
1/2 cup cornstarch
3/4 cup butter, softened
Preheat oven to 375°.
In large bowl, combine dry ingredients, then add butter and combine, by hand. (By hand = stick your hands in there and squish the sucker.) Make roughly crescent shaped cookies from approx one slightly rounded teaspoon worth of dough.
Place on cookie sheet. Bake 12 minutes or until lightly golden. Place on wire rack to cool.
Once cookies have cooled somewhat but not completely, put them in a container with some more confectioner's sugar and agitate gently. Consume and enjoy. Then buy larger pants, because after these you'll need 'em.
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