ixing to pulling the finished scones out of the oven -shouldn
baking powder, and 1 tsp cinnamon; mix well.
With pastry
eparate small bowl, make the cinnamon/sugar topping be stirring together
owder, baking soda, salt, and cinnamon in a large bowl to
lour and 1/2 tsp cinnamon into a bowl. Stir in
ith sour cream mixture, add cinnamon.
Gently stir into flour
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
/2 cup HERSHEY'S Cinnamon Chips.
In a small
Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl.
Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
Knead to form dough. Form dough into 3-4 inch balls.
Place on lightly greased cookie sheet and flatten slightly.
Bake 15 - 20 minutes.
Remove to rakes to cool. Best served warm.
Mix dry ingredients in mixing bowl (I use a fork).
cut in butter, and mix with fork until it resembles coarse crumbs.
Add raisins and make sure they are evenly dispersed.
Add honey and yogurt while mixing.
Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
Note: I have made different versions of this recipe (adding dried currants as well as raisins).
f scones with the egg mixture. Sprinkle each scone with cinnamon sugar
owder, baking soda, salt and cinnamon together in a large bowl
75\u00b0F Mix flour, sugar, cinnamon, baking soda and salt in
Dissolve yeast in warm water.
Mix with remaining ingredients.
Let rise one hour.
Roll 1/2 inch thin.
Spread with butter, brown sugar, and cinnamon.
Roll up and cut 1 inch thick. (Easiest way is to wrap a piece of dental floss around the roll, and pull on the ends of the floss.)
Place in a buttered pan.
Let rise until double in size.
Bake 350\u00b0 for 15 minutes.
This makes a lot.
One half recipe fits into a 9x12 pan and a pie plate.
Sift dry ingredients into a bowl, add remaining ingredients & combine well.
Turn out onto a lightly floured surface & knead until smooth.
Pat dough out & cut into rounds using a 6cm scone cutter.
Place scones on an oven tray and bake at 200.C for 12-15 mins or until cooked.
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Cream together butter or shortening, sugar and egg.
Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses.
Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
Bake in a greased paper-lined 9 x 9-inch pan and bake at 350\u00b0 for 45 minutes.
Serves 16.
Serve with whipped cream or other whipped topping.
Mix all dry ingredients together.
In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
In a separate bowl, mix the milk, egg and vanilla.
Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
Remove to a bowl and hand mix in the cinnamon chips.
Place in scone pan or pat them into 8 triangles.
Bake @ 400 degrees for 20 minutes.
owder, salt, and 1 tsp cinnamon in a large bowl.
cups flour, baking powder, cinnamon and salt.
Sprinkle butter