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Preheat the oven to 500 degrees. Yes, that’s right! Alton Brown said it was OK. Start by sifting all of the dry ingredients into a mixing bowl.
In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour. Add the zest, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized.
Scones can sometimes have a bad reputation for being dry, crumbly, and boring—not these! These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy ...
Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big ...
2 1 / 2 cup all-purpose flour; 1 tbsp baking powder; 1 / 2 tsp salt; 1 / 2 tsp ground cinnamon; 1 stick cold butter, cut into small pieces; 1 / 2 cup sugar; 1 lemon, zested; 1 cup (not packed) dried cranberries; 1 / 2 cup buttermilk, cold; turbinado (the coarse kind) sugar for sprinkling
1 / 2 cup confectioners' sugar; 1 / 2 cup heavy whipping cream, whipped; pastry for single-crust pie (9 inches), baked; 2 / 3 cup sugar; 1 / 4 cup cornstarch; 1 / 2 cup water; 1 / 4 cup lemon juice; 3 cup fresh or frozen blueberries
Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US customary cup. [ 4 ] * In the UK, teaspoons and tablespoons are formally 1 / 160 and 1 / 40 of an imperial pint (3·55 mL and 14·21 mL), respectively.
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