Это предварительный просмотр рецепта "Curried Pumpkin And Ginger Scones".

Рецепт Curried Pumpkin And Ginger Scones
by Global Cookbook

Curried Pumpkin And Ginger Scones
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Ингредиенты

  • 3 c. King Arthur Unbleached All-Purpose Flour
  • 1 Tbsp. baking pwdr
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 c. minced crystallized ginger
  • 1/2 tsp curry pwdr
  • 1/4 tsp turmeric (optional for color)
  • 5 Tbsp. granulated sugar
  • 1/2 c. cool butter or possibly margarine (1 stick) cut into eight pcs
  • 1/2 c. cooked pureed pumpkin or possibly squash (canned is fine)
  • 1 c. buttermilk plain yogurt or possibly lowfat sour cream (low-fat or possibly nonfat is fine)

Инструкции

  1. In a medium-sized mixing bowl, whisk together the flour, baking pwdr, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or possibly with an electric mixer, till the mix resembles coarse crumbs.
  2. In a separate bowl, whisk together the pumpkin or possibly squash and buttermilk, yogurt or possibly lowfat sour cream until smooth. Add in this to the dry ingredients, stirring until just combined.
  3. Turn the dough out onto a lightly floured work surface, and pat or possibly roll it into a 10-inch square about 1/2 to 3/4-inch thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or possibly lightly greased baking sheet, leaving about an inch between scones.
  4. Bake the scones in a preheated 425F oven for 20 min, or possibly till they're golden. Remove them from the oven, and serve them hot, or possibly at room temperature.
  5. Yield: 25 scones
  6. NOTES : These scones are a deep russet-gold, the color of birch leaves in autumn, and they're so simple to make.