How To make Cornmeal Raisin Scones
2/3 c All-purpose flour
1/4 c Yellow cornmeal
3 tb Sugar
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1 tb Chilled stick margarine, cut
Into small pieces 2 ts Golden raisins
1/3 c Low-fat buttermilk
1 Egg, lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for a 18 minutes or until golden. serve warm.
How To make Cornmeal Raisin Scones's Videos
Scones in less than 30 minutes || Best Raisin Scones Raisin Tea Biscuits ever | |
#scones #raisinscones #teabiscuit
Ingredients:
2 Cup AP flour
1 tbsp. baking powder
¼ cup sugar
1 tsp salt
100g cold butter (place in freezer for 30 minutes before using)
250 ml 35% cream or 2% or full fat milk (cream or milk should be cold)
1/3 cup raisin (dried cranberry or nuts also can be used)
1-2 tbsp. melted butter
Method:
1. In a bowl mix flour, baking powder, sugar, and salt well
2. Grate cold butter into dry mixture
3. Rub butter into flour (mixture should look like coarse cornmeal)
4. Add cream to the flour mix
5. Mix in by hand
6. Add raisins to the dough, fold 5-7 times to incorporate the raisins
7. Press dough into a disc or rectangle shape
8. Cut into half, cut each half into 2-3 triangles
9. Place them on a parchment lined baking tray
10. Brush with melted butter
11. Bake in a preheated oven (400°F/204°C) for 20 minutes, tops should be golden brown
12. Let them cool completely before serve.
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Music: Tea Time - Ofshane
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Citrus Raisin Scones Part 1
Pastry Chef Alon Balshan demonstrates how to make Citrus Raisin Scones using California raisins.
Cornmeal & Honey Cookies | February Cookie of the Month
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FOR THE COOKIES
- 3/4 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
FOR THE BUTTERCREAM
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup honey
FOR THE COOKIES
Preheat oven to 350 degrees.
Cream the butter and sugar until light and fluffy, 3-5 minutes.
Mix in vanilla and yolk.
Add flour, cornmeal and salt and mix until no dry streaks remain.
Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about 1/4 inch.
Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
Remove from oven and cool on baking pan for 5 minutes. Finish cooling on cooling rack.
FOR THE BUTTERCREAM
Cream the butter with a hand mixer or stand mixer.
Mix in the sugar and honey, adding more honey if the the mixture needs to be thinned.
TO ASSEMBLE
Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.
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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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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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.
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Cornmeal Cookies Recipe | Maize Flour Cookies Recipe | Corn Flour Cookies Recipe
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