Snowflake Scones Recipes

SNOWFLAKE SCONES

Steps:

• Sift together the dry ingredients.
• Cut margarine into dry ingredients.
• Add egg-milk mixture, mix quickly and lightly.
• Just until no dry particles remain, Scrap out onto a lightly floured surface and knead gently 8-10 minutes.
• Cut into rounds with biscuit cutter.
• Place on greased cookie sheet and bake at 425F for 8 to 10 minutes.

SNOWFLAKE SCONES RECIPE - (4/5)

Steps:

• Sift together the dry ingredients. Cut margarine into dry ingrdients. Add egg-milk mixture. Mix quickly and lightly, just until no dry particles remain. Scrape out onto a lightly floured board and knead gently 8-10 times. Cut into rounds with a biscuit cutter. Place on greased cookie sheet and bake at 425 degrees F for 8-10 minutes. These are the scones we serve hot with butter and homemade jams at our annual Christmas tea and bazaar. Delicious!!

FAMILY DAY SCONES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
• Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

SCANDINAVIAN SNOWFLAKE COOKIES

Steps:

• Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
• Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
• Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
• Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
• Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
• Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.