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Apple Scone Mix With Carmel Icing

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Recipe:                                   Carmel Icing:
1/3 c. brown sugar                    ¼ c. brown sugar      
6 T. cold butter, diced               2 T. butter
2 c. apples peeled                    1T. milk
        and chopped                      ½ c. powdered sugar
½ c. milk                                      ½ tsp. vanilla
1 lg. egg

Empty package into a bowl and  add the sugar. Cut the cold butter into the flour mixture untill it has a crumbly texture. Add the prepared apples. Mix the liquid ingredients together in a separate bowl. Pour the liquid ingredients over the flour mixture and mix until just combined. Scoop out 1/3 ( #12 scoop) cup onto a cookie greased cookie sheet leaving about 2 inches between.  Press then down slightly so they are flat on top.
Icing:
Heat brown sugar, butter and stir in the milk and bring to a boil. Remove from heat and stir in the powder sugar and vanilla. Drizzle over the scones after they have cooled a bit.

Oven: Bake 425 degree for 12-15 minutes
Yields: 12 scones
Baker's tips:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

Scone Mix

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Recipe:                                Topping:
1/3 c. sugar                         2 T. melted butter
1 c. cold butter                    2 T. coarse sugar
1 c. buttermilk (245 g)
1 tsp. vanilla



Empty the package in to the bowl and add the sugar. Cut the butter into the flour mixture until it has a crumbly texture. Add the buttermilk and mix until the flour is combined. A few strokes will do it.

Options:
1) Turn out onto a lightly floured board and divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet. Brush the top of each wedge with the melted butter and sprinkle  with the coarse sugar.

2) Scoop out 1/3 cup (#12 scoop) onto a cookie greased cookie sheet leaving about 2 inches between.  Press then down slightly so they are flat on top. Top with butter and sugar.

Variations:
Add raisins, or other dried fruit to the dough
Add Cinnamon or other dried spices to the dough

Oven: 425 degrees for 12-15 minutes
Yields: 12 scones
Baker's tip:
Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

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