Let's Make the BEST Darn Scones in the Food Processor!
Today Jill teaches you how to bake moist, buttery delicious scones in a food processor! Such an easy recipe, you'll want to make these often. Add dried cranberries, chocolate chips, raisins, chopped nuts, etc., to change them up!
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Jill’s Easy Scones – Made in a Food Processor
2 cups flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons granulated sugar (for more sweet scones, add ¼ cup sugar instead of 3 tablespoons)
1/8 teaspoon kosher salt
½ cup (1 cube) very cold butter, cut into small pieces
1 ½ teaspoon vanilla extract
Approximately 2/3 cup buttermilk
(Option for Buttermilk: Add 1 teaspoon white vinegar 2/3 cup milk. Let it sit 5 minutes. This makes it buttermilk-like )
Add the flour, baking powder, baking soda, sugar, and kosher salt to the bowl of a food processor. Pulse to whisk the ingredients together.
Add the cubes of cold butter. Pulse until the butter is cut up and the mixture looks like a very coarse meal.
Add the vanilla to the milk/buttermilk
In the chute of the food processor begin adding a stream of the milk and vanilla mixture until the it all begins to form into a soft ball.
Once you have the dough combined, remove from the food processor onto a lightly floured board.
Knead gently to bring the dough together. Press out into approximately a 7” round. The dough should be approximately ½” thick.
Cut the round into 8 scones. (triangles)
Place the scones on a parchment-lined baking sheet. Brush the tops of the scones with milk.
Bake at 400 degrees for approximately 20 minutes. Scones should have a beautiful golden brown color.
Cool on the tray for 5 minutes, then transfer them to a cooling rack. Best served warm! May be frozen too.
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GREAT PREPPING EQUIPMENT:
OXO Lemon Juice Squeezer:
Mueller Food Chopper:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip: Anchor Hocking
2 Quart Batter Bowl w/Lid:
Tofu Bud:
HELPFUL COOKING & BAKING GEAR:
OXO Mini Measuring Cup:
Tovolo Silicone Tool Set:
Tovolo Scooper/Scraper Tool:
Baker's Joy: Helpful for Muffin Tin:
Sugar Shaker/Flour Duster Wand:
Parchment Paper Sheets:
Hand-Held Rotary Sifter:
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Instant Pot:
My Cuisinart Hand Mixer:
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Keurig Coffee Maker: MY Kitchen-Aid
7 Quart Stand Mixer:
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#scones
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Cornmeal Cookies Recipe | Maize Flour Cookies Recipe | Corn Flour Cookies Recipe
Cornmeal cookies recipe or maize flour cookies recipe or corn flour cookies recipe are my favourite cookies recipe. Cornmeal cookies are light, delicious and a great complement to a cup of tea in the afternoon or a side in parties. Cornmeal cookies have a distinct recipe and combination of ingredients. The unique cornmeal taste makes cornmeal cookies all the time special.
Ingredients used in this recipe:
- Maize flour 2 cup (cup size 250ml)
- Eggs x2
- Orange zest 1 tea spoon
- Baking Powder 1/2 tea spoon
- Cardamom 1/2 tea spoon
- Flour 1/2 cup (cup size 250ml)
- Sugar 1 cup (cup size 250ml)
- Vanilla Extract 1/2 tea spoon
- Pistachio Used for garnishing
- Butter 100 grams
Baking Time and Temperature (The oven must be pre-heated):
160 degree centigrade (Electricity oven without fan) for 10 minutes.
140 degree centigrade (Electricity oven with fan) for 10 minutes.
You can also visit our other recipes using the links below:
1. Crunchy Coconut Cookies:
2. Namkeen Gosht (Rosh):
3. Kabuli Pulao Recipe:
4. Super Moist Chocolate Cake Recipe:
5. Special Afghan Lamb Dopiaza Recipe:
6. The best & Easy Carrot Halwa Recipe:
7. Irresistibly Delicious Beef Burgers:
8. How to make homemade Hummus with Tahini:
9. How to make Yogurt Salad:
10. Afghan Cream Roll Recipe:
11. Noorjahani Kebab:
12. The Best Ever Fudgy Brownie Recipe:
13. Coconut and Raspberry Cake Recipe:
14. Cornmeal Cookies Recipe:
15. Best and Easy Vanilla Sponge Cake Recipe:
16. The Best Afghan Sheer Pira Recipe:
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Cornmeal Cookies Recipe | Maize Flour Cookies Recipe | Corn Flour Cookies Recipe
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Easy Scones Recipe
This Delicious and Rich Quick Bread, that Softly melts in your mouth is a must try.
Ingredients;
* 3 1/2 cups all-purpose flour (440g)
* 1 ½ tablespoons baking powder(20g)
* 1 ½- 2 tablespoons sugar(35g) (optional)
* 1/2 teaspoons Salt
* 1 1/2 sticks, unsalted butter chilled (180g)
* 1 cup chilled buttermilk (240ml)
* 1 small egg (optional)+ 1 more for brushing ????
Directions;
Preheat oven to 190•C and ready your baking tray lined with parchment paper.
1. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, and salt).
2. For the wet ingredients, crack egg into a separate bowl, whisk and gradually mix in buttermilk
3. Using a box grater, grate the frozen butter. Try to do this as quickly as possible so the butter does not become soft.
4. Now add the butter into the flour. Mix and ensure the butter distributes evenly. The mixture should look like a soft bread crumbs
5. Gradually mix in the wet ingredients. Fold in to form a sticky dough. Please, be careful not to over work the dough to avoid ending up with tough scones.
6. Flour a working surface and transfer the dough on to it.
7. Dust your hands with some flour and gently pat down dough to about 1 inch thick. Cut using a cookie cutter. You may also use a round glass or plastic cup if you do not have the cookie cutter. Place on prepared baking tray lined with parchment paper.
8. Egg wash and bake for 12-15minutes or until it’s golden brown.
Note: if you’re making your own buttermilk, I will advice you make it earlier, so you’re able to chill it before use. Leave it out on a counter after adding the lemon juice to sit for about 15minutes. Then refrigerate for use when your ready. It can last up to 5days in the refrigerator.
#Scones#Biscuit#Buttermilkbiscuit#Buttermilkscones#quickbread#Foodfrika’sKitchen#foodfrika#yum
Raisin Scones with Executive Chef Kristine Mana-ay at Restaurant Charles
Nothing helps the hangover recovery better than a good brunch! Executive Chef Kristine Mana-ay at Restaurant Charles show us how to make their signature scones. These raisin-filled buttery treats definitely make Sunday the best day of week.
Tip: Sift dry ingredients helps break clumps and adds air for lighter texture
Tip: Scone dough should ideally be about 1-inch thick
Tip: You can cut scones into a variety shapes including triangles, rounds and squares
Trick: Gloves keeps dough from sticking to hands and handling sanitary
Trick: Lightly dust board/counter with flour so dough doesn't stick
Trick: A light egg wash will help scones bake golden brown
Technique: For pillowy scones, use cold butter because it mixes best and melts evenly when baking
Technique: Incorporate butter into flour mixture, breaking into cornmeal-sized pieces
Technique: Avoid over mixing the dough otherwise it'll become dense and dry
Technique: Starting from the middle, roll dough out in even strokes
Homemade Lemon Scones | With Raisins and Cherries
How to make homemade Lemon Scones! Homemade Lemon Scones made easy
Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network