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April 2019

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SconesTea Biscuits Recipe

SconesTea Biscuits recipe and other biscuit recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print SconesTea Biscuits recipe  PDF



2 pounds cake flour
1 1/2 teaspoons salt
2 Tablespoons baking powder
3 Tablespoons powdered sugar
or 1 1/2 teaspoons Sweet 'n Low sweetener
12 ounces butter at room temperature
4 each eggs
1 pint milk
1. Put the measured dry ingredients with less than half the flour in the mi ing bowl, with the butter. With the beater attachment, blend until the mi ture appears uniform, on low speed. (Perhaps five minutes) 2. Add the remaining flour and blend 3. While the mi er continues to run at low speed, add the milk and eggs. When all the flour is moistened, turn up the speed to medium for two minutes. It makes a very sticky dough or an unpourable batter. Add currants or other dried fruits and nuts at this point, if you choose. 4. Scoop onto a parchment lined sheet pan and rest for half an hour or freeze. Bake frozen scones at 325 F for half an hour or chilled ones at 350 F for 20 25 minutes. Or gently roll on a heavily floured board to 3/4 thickness and cut out 2 1/2 rounds. Place them on parchment lined pans and egg or milk wash the tops. These are tea biscuits and good for old fashioned strawberry short cake. Sometimes, scones are shaped as wedges of a circle. On these occasions, a 1 1/2 pound ball of the dough is flattened and cut in si ths.

SconesTea Biscuits recipe and other biscuit recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
432 people have voted
Last Reviewed on 2019-04-26



Friday, Apr 26 2019 Download & Print SconesTea Biscuits recipe  PDF   Biscuit recipes RSS   New

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