Nutmeg-Scented Scones
Bon Appetit, Dec. 2003 Yield: 12 scones
2 cups flour
⅓ cup brown sugar
2 tsp baking powder
1 tsp nutmeg
½ tsp baking soda
½ tsp salt
6 Tbsp cold butter, cut into pieces
1 cup sour cream
1. Mix together dry ingredients until well combined. Cut butter in until pieces are the size of small peas.
2. Add sour cream. Mix with a fork until just combined. Knead to form a ball, about 8 turns, on a lightly floured surface.
3. Roll dough into a circle about ¾” thick. Cut into 12 wedges. Brush with nutmeg egg-white glaze. Place on a lined sheet tray and bake at 425˚F for 5 minutes. Turn oven to 375˚F and continue cooking until golden, about 15 minutes. Cool on a wire rack.
Nutmeg Egg-White Glaze
1 egg white
2 tsp water
2 tsp sugar
¼ tsp nutmeg
1. Beat together egg white and water. Brush on desired product.
2. Mix together sugar and nutmeg. Sprinkle over top of product before baking, but while egg white is still moist.
Bon Appetit, Dec. 2003 Yield: 12 scones
2 cups flour
⅓ cup brown sugar
2 tsp baking powder
1 tsp nutmeg
½ tsp baking soda
½ tsp salt
6 Tbsp cold butter, cut into pieces
1 cup sour cream
1. Mix together dry ingredients until well combined. Cut butter in until pieces are the size of small peas.
2. Add sour cream. Mix with a fork until just combined. Knead to form a ball, about 8 turns, on a lightly floured surface.
3. Roll dough into a circle about ¾” thick. Cut into 12 wedges. Brush with nutmeg egg-white glaze. Place on a lined sheet tray and bake at 425˚F for 5 minutes. Turn oven to 375˚F and continue cooking until golden, about 15 minutes. Cool on a wire rack.
Nutmeg Egg-White Glaze
1 egg white
2 tsp water
2 tsp sugar
¼ tsp nutmeg
1. Beat together egg white and water. Brush on desired product.
2. Mix together sugar and nutmeg. Sprinkle over top of product before baking, but while egg white is still moist.
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