Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Flakey Layers of Marbled Raspberry: Raspberry Scones
These tender, buttery raspberry scones are bursting with the taste of sweet raspberries and can be ready in just under 30 minutes!
Recipe:
Ingredients
3 cups all-purpose flour (375g)
6 Tablespoons granulated sugar (75g)
1 Tablespoon baking powder
½ teaspoon salt
12 Tablespoons cold unsalted butter (170g)
¾ cup cold heavy cream, plus additional for brushing over scones (175ml + additional)
¼ teaspoon vanilla extract
½ heaping cup frozen raspberries (do not thaw)
Coarse sugar for sprinkling, optional
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Instructions
00:00 Introduction
00:23 Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
00:41 Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
01:12 Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
02:37 Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
03:35 Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
05:17 Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
07:00 Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
07:28 Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
08:09 Transfer to oven and bake for 17-18 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!
Notes:
Butter
The colder your butter the better, and the lighter more tender, and flakier your scones will be! I like to place mine in the freezer 15-30 minutes before I begin.
Food Processor
If you do not have a food processor you can either grate the butter into the flour mixture or cut it in with a pastry cutter instead. After combining it with the flour, stir in the heavy cream and vanilla extract. The dough will seem dry, but it should ultimately come together but requires a bit more manual work (and you do run the risk of over-handling the dough and making it too warm).
Storing
Scones are best enjoyed fresh and warm! If you have any leftovers they will keep for 24-48 hours in an airtight container at room temperature. Leftover raspberry scones may also be frozen for several months.
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PLATING TECHNIQUES & IDEAS - Sauces, Oils, Purées & Soups - Plate like a Pro!
Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.
Sauces used on the video:
Beurre Blanc -
Parsley Oil -
Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder.
Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.
Finishing the Raspberry Bavarian Entremet 14
A tutorial for BPA 2015
Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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