Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

All the recipes look amazing.

Temperature is in the 80s.

Have a great day!

 

[pennyJo1960]

Good morning Home Bakers.

 

[Aria]

Good morning Home Bakers.

Dark, rain, gloomy here. Good Morning

 

[pennyJo1960]

Sun is not out but not gloomy 69 nice temp.

 

[CountryCuratesWife]

Oh, PLEASE post your recipe! I have some pistachios and I've been waiting for a good recipe to use them in! Those look amazing!

Sure thing, stand by!

 

[CountryCuratesWife]

Oh, PLEASE post your recipe! I have some pistachios and I've been waiting for a good recipe to use them in! Those look amazing!

Scone recipe

- 2 cups AP flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup COLD butter *
- 1/2 cup heavy cream**
- 2 tsp vanilla, or flavoring of choice
- 1/2 cup of baking chips, nuts, or berries of choice.***


* I freeze my butter and then grate it with a cheese grater when it’s time to add it to the mix.

** You can use heavy cream, milk, or buttermilk.

*** I always chop my baking chips and nuts to make the bites a little more delicate.



Add all dry ingredients to stand mixer, whisk together.

Add cold butter, and mix with whisk attachment until you have a mixture like damp sand.

Add baking chips/nuts/berries to the mixture. (for the pistachio scones I add half dark chocolate and half chopped pistachios)

Add wet ingredients and stir with whisk attachment until the mixture starts to clump together.

Dump mix onto lightly floured surface and form into two equal disks about 1/2 inch thick. Using a large sharp knife cut into 8 triangles.

Bake at 375 for 16 minutes

Cool on drying rack.
At this point you can add a simple glaze or melted chocolate to top scones, and if desired sprinkle nuts on top.
(For the pistachio scones I use a simple glaze and top with chopped pistachios before the glaze hardens.)

I hope this makes sense, I haven't written this down in years!

 

[pennyJo1960]

Thank you for the recipe looks great. I keep butter in the fridge using the grater is great idea.

 

[ronott1]

Scone recipe

- 2 cups AP flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup COLD butter *
- 1/2 cup heavy cream**
- 2 tsp vanilla, or flavoring of choice
- 1/2 cup of baking chips, nuts, or berries of choice.***


* I freeze my butter and then grate it with a cheese grater when it’s time to add it to the mix.

** You can use heavy cream, milk, or buttermilk.

*** I always chop my baking chips and nuts to make the bites a little more delicate.



Add all dry ingredients to stand mixer, whisk together.

Add cold butter, and mix with whisk attachment until you have a mixture like damp sand.

Add baking chips/nuts/berries to the mixture. (for the pistachio scones I add half dark chocolate and half chopped pistachios)

Add wet ingredients and stir with whisk attachment until the mixture starts to clump together.

Dump mix onto lightly floured surface and form into two equal disks about 1/2 inch thick. Using a large sharp knife cut into 8 triangles.

Bake at 375 for 16 minutes

Cool on drying rack.
At this point you can add a simple glaze or melted chocolate to top scones, and if desired sprinkle nuts on top.
(For the pistachio scones I use a simple glaze and top with chopped pistachios before the glaze hardens.)

I hope this makes sense, I haven't written this down in years!

Thanks for the Recipe!

 

[jnicholes]

I love scones! I’ll have to try that recipe sometime.

You guys are not gonna believe this, but I was able to photograph Venus during the day.

 

[MotherofOrpies]

made my 3. white flour bread , the first time was a test bread for my parents-in-law, turned out great, then, when we were driving down there, I tried to bake another one, which turned out almost as dense as a rock, I did have enough time and so it didn’t rise at all, my hubby took it along anyways, they tried a slice so, now I baked one without the pressure behind it, and put it in the freezer, next time we drive down there, I’ll take it along and freshen it up in the oven. What I really found interesting is that whole wheat bread takes a much shorter time to proof than white bread, the white bread turned out great, but my whole wheat bread was more than “ripe” and sunk in a little bit, won’t be making 2 kind of different doughs on the same day again !