Buttermilkandsourcherrysconesforafternoonteaandpicnics Recipes

BUTTERMILK AND SOUR CHERRY SCONES FOR AFTERNOON TEA AND PICNICS

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics image

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served.

Provided by French Tart

Categories Scones

Time 35m

Yield 1 large scone, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

250 g plain flour
salt
2 tablespoons golden granulated sugar
1 teaspoon bicarbonate of soda
150 ml buttermilk
50 ml milk
75 g dried sour cherries

Steps:

Preheat the oven to 200 C/190 C fan/Gas Mark 5. Dust a baking sheet with flour.
Sieve together the flour, salt, sugar and bicarbonate of soda. Mix together the buttermilk and milk. Make a well in the centre and pour on the buttermilk mixture. Mix well until the dough is even, and stir in the sour cherries.
To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape. Use a floured knife to score the surface into 4 or 6 sections.
Transfer to the floured baking sheet and bake for 20 - 25 minutes. Set aside on a rack to cool. Best eaten straight away, but can be stored for up to 3 days in an airtight container.

Nutrition Facts : Calories 331.9, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.2, Sodium 362.4, Carbohydrate 68.3, Fiber 2.1, Sugar 8.3, Protein 9.7

THE BEST BROWNIES

The Best Brownies image

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

Provided by Juenessa

Categories Bar Cookie

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour

Steps:

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just starts to pull away from the pan.
Cool completely before cutting.
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

HARDEE'S BUTTERMILK BISCUITS

Hardee's Buttermilk Biscuits image

Make and share this Hardee's Buttermilk Biscuits recipe from Food.com.

Provided by Danny Beason

Categories Breads

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups self-rising flour
1 tablespoon sugar
1 tablespoon baking powder
2 cups buttermilk
2/3 cup shortening

Steps:

Mix together but do not knead.
Roll out to 1 inch thick.
Cut and brush tops with additional buttermilk.
Place on greased cookie sheet.
Bake@ 400 degrees for 15 minutes.

Nutrition Facts : Calories 1076.4, Fat 48.6, SaturatedFat 12.5, Cholesterol 6.5, Sodium 2651.2, Carbohydrate 136.8, Fiber 4.5, Sugar 12.4, Protein 21.9

BUTTER MINTS

Butter Mints image

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6

Ingredients

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

Steps:

Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

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