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| author | luxagraf <sng@luxagraf.net> | 2025-02-08 09:22:05 -0600 |
|---|---|---|
| committer | luxagraf <sng@luxagraf.net> | 2025-02-08 09:22:05 -0600 |
| commit | e3738d9234ff2297d76964808c4dd05271fd6c46 (patch) | |
| tree | 5769a573d911f90a345a683ff33a8272162f92a9 /recipes | |
| parent | a70b7f4ff5d2069b6eed486f160ba6c1b8f04bce (diff) | |
finished scone recipe
Diffstat (limited to 'recipes')
| -rw-r--r-- | recipes/scones.txt | 18 |
1 files changed, 9 insertions, 9 deletions
diff --git a/recipes/scones.txt b/recipes/scones.txt index 6c07006..607310a 100644 --- a/recipes/scones.txt +++ b/recipes/scones.txt @@ -2,17 +2,17 @@ Blueberry Scones source: https://www.mamaknowsglutenfree.com/gluten-free-blueberry-scones/ -1/2 cup butter, diced and really cold (freeze for 10 min) -3 cups gluten-free all-purpose flour -3/4 teaspoon xanthan gum -1/3 cup granulated sugar +1/2 c butter, diced and really cold (freeze for 10 min) +3c gluten-free all-purpose flour +3/4 t xanthan gum +1/3 c cup granulated sugar 1 t baking powder 1/2 salt 1 T lemon zest -3/4 cup buttermilk +3/4c buttermilk 2 large eggs, whisked -1/2 cup sourdough starter -1 cup fresh or frozen blueberries -2 tablespoons milk +1/2c sourdough starter +1c fresh or frozen blueberries +2T milk -Freeze butter. Make buttermilk by adding 2T of vinegar to 3/4 milk. Put all dry ingredients in a bowl. Add starter and liquids. +Freeze butter. Make buttermilk by adding 2T of vinegar to 3/4 cup milk. Put all dry ingredients in a bowl and work in frozen butter. Add starter and liquids. form into cake and cut in 8ths. bake for 20 minutes at 425. |