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@valhalla199: #CapCut

Valhalla
Valhalla
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Tuesday 06 October 2026 13:36:29 GMT
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Breakfast Scones RECIPE-COOKING WITH BRIGHT EYES 2 Cups all purpose flour 2TBSPs. Granulated sugar 1 TBSP Baking Powder 1 teaspoon salt ½ stick Margarine 1 Egg 2/3 Cup milk 4 TBSPs Fruit Preserves(your favorite) or All Fruit spread, I use grape jam most of the time. In making these in the photo, I used a combo of Grape Jam and about ¼ cup of thawed and drained, Wild blueberries(they are smaller than cultivated ones) stirred in to the jam. Do not use jelly, it will liquefy Combine dry ingredients. Using a fork or pastry blender, cut margarine thru until it resembles coarse meal. Stir in milk and egg(which have been blended together with fork in separate cup or bowl) ½ at a time. The dough should be slightly sticky and hold together, not runny. and it will be put on a floured board to knead, handling the dough lightly(As in biscuit dough.) Once it has been kneaded and formed in to one ball, cut in two pieces. Each will be rolled to 8” round. Roll first piece of dough in to a round approx.. 8” across. Spread the fruit preserves over the round and don’t touch edges. Place the second piece of dough on top and press edges together all the way around in order to seal the dough together as it bakes. Next, using a dull knife, score top creating 8 wedges, being careful not to cut through dough. I put a personal touch using a fork to go around the top of dough in two separate places, again, being careful not to pierce through. I wanted a flower like appearance. Bake at 425 degrees approx..20- 25 mins. Once removed from oven, brush top with margarine.(this helps to soften dough)
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