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Stevenswood Cream Scones

6 cups—————Pastry flour 3 tablespoons——-Baking powder 1 1/2 teaspoons—-Salt 3/4 cup————-Sugar 1 cup—————Chopped dried fruit 1/2 cup————Chopped walnuts 3 3/4 cups———Heavy Cream Combine all dry ingredients and sift twice. Add the chopped dried fruit and walnuts, in a large bowl mix well. Stir in the cream with a wooden spoon until the dough just holds together. Turn out onto a floured board and split into 17 oz. portions. Knead each separately about 4 to 5 times and then pat into a circle (ring mold). Brush with melted butter and sprinkle with sugar. With a sharp knife divide into 8th’s. Bake in lined sheet pan and bake at 350 F. for about 15 minutes until the scones are golden brown. Or freeze on a cookie sheet pan. When frozen completely-put into zip lock bag. Remove from bag and cook directly in oven while frozen.
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